This Latino Style Chicken and Rice is delicious. To keep the dish from becoming greasy, it is important to remove excess fat from the chicken breasts and trim the skin so it just covers the meat. This dish is best made using an Hispanic brand of medium-grain rice. Italian and Japanese brands have a tendency to make the dish too sticky. To use long-grain rice, increase the water to 3/4 cup and the salt added in step 3 to 1 teaspoon. This is a tasty Latino Style Chicken and Rice dish.
A favorite, Mexican Rice Recipe. Because the spiciness of jalapeños varies from chile to chile, to control the heat, remove the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; you can use a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth.
Mexican Pulled Pork Recipe - also known as Carnitas. My daughter makes Carnitas a lot better than mine but here's a recipe that works. Reducing the cooking liquid until it became a syrupy glaze gave the carnitas recipe great pork flavor. Broiling the glazed meat on a rack allowed the excess fat to drip off. Refining the cooking liquid’s flavors with a mixture of lime and orange juices, bay leaves, and oregano adds a finising touch to this Mexican pulled pork recipe.
Black Bean Burritos