N.L. WEST
San Francisco Giants Baseball Club
AT&T PARK
LOCATION
San Francisco, California
OPENED
2000
CAPACITY
41,915
NICKNAME
The Phone
In the spring of 2000, the San Francisco Giants opened their season in a new home. They moved from windy Candlestick Park, which they shared with the NFL’s 49ers, to Pacific Bell Park. Later, AT&T bought the naming rights, and it is now known as AT&T Park. The Giants' new home has been good to both players and team alike. On August 7, 2007, slugger Barry Bonds belted his 756th home run to pass the great Hank Aaron as the all-time HR leader. A few years later, Matt Cain pitched a perfect game there on June 13, 2012. The team has also won three World Series titles (2010, 2012, and 2014) since the move.
CARIBBEAN RICE BOWL
WITH PINEAPPLE SALSA & CRANBERRY-GINGER FIZZ
AT&T Park sits on the edge of downtown San Francisco, along the water. Most seats curve around home plate and offer a spectacular view of San Francisco Bay. Being located in sunny California and near the water makes fruity drinks and seafood dishes a popular choice. But it's the Caribbean rice bowl, the Cha Cha Bowl, that is the fan favorite.
N.L. WEST
San Francisco Giants Baseball Club
CARIBBEAN RICE BOWL
PREP TIME
10 minutes
COOK TIME
25 minutes
MAKES
4 bowls
INGREDIENTS
- 1 cup white rice
- 1 tablespoon + 1 teaspoon olive oil, divided
- 2 cups chicken broth
- 1 teaspoon crushed garlic
- 1 teaspoon turmeric
- 1 pound boneless chicken breasts
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon allspice
- 1 teaspoon salt
- 1 15-ounce can black beans, drained
- 8 ounces frozen corn
- 1 bell pepper
- 1 recipe pineapple salsa (see recipe)
- optional toppings: grated cheese, sour cream, or guacamole
INSTRUCTIONS
- In a saucepan, combine rice, 1 teaspoon olive oil, chicken broth, crushed garlic, and turmeric over medium heat. Bring to a simmer and cover. Cook for about 15 minutes or until the rice has absorbed all the liquid. Set aside.
- Meanwhile, cut the chicken into bite-sized pieces and set aside.
- In a mixing bowl, combine cumin, cayenne pepper, allspice, and salt. Add chicken and coat all sides.
- In a skillet over medium-high heat, add 1 tablespoon olive oil. When the oil begins to smoke, carefully add the chicken and cook until no longer pink, about 10 minutes, stirring occasionally.
- While the chicken cooks, heat the beans over low heat in a small saucepan.
- Cook the corn according to package directions and set aside.
- Chop the bell pepper into small pieces and set aside.
- To assemble the bowl, place a heaping spoonful of rice in the bottom of the bowl. Add 1/4 of the chicken, 1/4 cup corn, 1/4 cup beans, 1/4 of the pepper, 1/4 cup of pineapple salsa and desired garnishes. Serve hot.
N.L. WEST
San Francisco Giants Baseball Club
PINEAPPLE SALSA
PREP TIME
15 minutes
COOK TIME
0 minutes
MAKES
1 cup
INGREDIENTS
- 1/2 pineapple
- 1 recipe pico de gallo
- 1 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon apple cider vinegar
- 2 tablespoons pineapple juice
INSTRUCTIONS
- Chop the pineapple into small pieces and add to mixing bowl.
- Add pico de gallo, cumin, cayenne pepper, apple cider vinegar, and pineapple juice.
- Stir well and serve on Caribbean Rice Bowl.
N.L. WEST
San Francisco Giants Baseball Club
CRANBERRY-GINGER FIZZ
PREP TIME
5 minutes
COOK TIME
0 minutes
MAKES
2 quarts
INGREDIENTS
- 1 quart cranberry juice cocktail
- 2 cups ginger ale
- 2 cups lemonade
- ice cubes
INSTRUCTIONS
- In a pitcher, combine the cranberry juice, ginger ale, and lemonade. Stir well.
- Serve in glasses with ice cubes.