El Pollo Loco Rice and Beans

This is one of my favorites. I love the restaurant’s salad…so I made this one up

Serves: 10

3 tsp. Oil
2 cups rice
4 green onions, chopped
1 onion, chopped
½ green bell pepper, chopped
3 small tomatoes, seeded and chopped up
4 cups water
4 chopped green onions
1 chopped onion
3 chicken bouillon cubes
3 tsp. Oil
3 small tomatoes seeded and chopped up
½ green bell pepper
1 (8 oz). Can tomato sauce
2 ¾ cup water
2 tsp. Minced garlic
1 tsp. Salt
2 cans pinto beans, drained
4 grilled chicken breasts, cubed
(I use the frozen already cooked mesquite flavored ones in Sams)
fresh cilantro

In large skillet, heat the oil. Fry the rice in the oil till lightly browned. Add the onions, peppers, tomatoes, and bouillon. Cook 3 minutes. Add the tomato sauce and water. Mix Stir and add salt, pepper, and garlic. up Bring to a boil then turn down to a simmer. Let it simmer till the water is almost absorbed. Turn the heat off and cover tightly with a lid and let sit for 30 minutes.
Add in the pintos and chicken and top with chopped cilantro.
Freezes well.