Although not grilled, but baked, this flavorful dish is a wonderful meal that stays warming for hours, as well as stretches to fill many plates and satisfy a crowd around the table. I made this for Shabbat and it baked all day Friday, and was actually delicious for Shabbat afternoon lunch, after being in the oven all night @ 200°.
1 1/2 Cups Pinto Beans
1 tsp Baking Soda
1/2 tsp. Cumin
1 Cup Rice
1 Quart Water
6-8 Boneless Chicken breasts or chicken fillets
1 Pint of Salsa
1 Quart of sliced or diced tomatoes
2 whole Green Peppers cut in thin wedges
2 Onions cut in thin wedges
6 Jalapeno Peppers sliced (more or less to taste)
1/2 tsp. Ground Cumin
Salt & Pepper
The night before, place pinto beans and baking soda in large lidded, pot with water (pot should be stove top and oven safe)
Add cumin and stir into beans and water, add rice and lay chicken breasts on top. If necessary, add water to just cover chicken breasts. With lid on, place in 325° Preheated oven to bake for 2 hours. Check in 1 hour to make sure there is still liquid covering the rice.
Take out of oven and remove chicken from the pot. Do not stir beans and rice. Pour salsa over rice. Lay chicken breasts on top of salsa. Sprinkle ground Cumin and lightly salt & pepper. Add remaining ingredients in layers, onions, green peppers, tomatoes, jalapenos.
Reduce heat in oven to 200°-225°, bake for the rest of the afternoon. Check every couple of hours to make sure the beans are not sticking on the bottom of the pan.
Serve with tortilla chips or flour tortillas. Great with salad or guacamole, or just as it is!
I added diced onion and jalapeno slices and grated cheese for garnish.
(I did make it with bone-in chicken breasts) and the flavor is good, but the chicken is so tender, the bones are difficult to remove after baking.
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