Attempting Semi-Homemade

I have been wanting to make an authentic Latino meal. Then I realized that it would take a long time. So taking a cue from Sandra Lee I made a short cut version of rice, beans and chicharron de pollo (fried chicken chunks) I took me all of 30 minutes and now I am just waiting for it to cool down. I can't say that it is better than the original but if your short on time or a little bit on the lazy side, most of the work is done for you. Let's get cooking!

Ingredients and Recipe

1-box Goya Spanish Rice (there is a low sodium version)

1-large can of Goya Red Beans

1-pound chicken tenders cut into cubes

1-slice bacon cut into strips

1-clove garlic

1-shallot diced

1-Hass avocado

1-cup Canola Oil

1-tbsp Olive Oil

2-cups Stock or water

1/2-cup Panko breadcrumbs 

1-tbsp grated Parmesan cheese

1-lemon* (optional)

In a large skillet heat the canola oil on medium-medium high heat. Take chicken and season with salt, pepper and some olive oil. Coat with the breadcrumbs and add the the skillet. They take no more than 4-5 minutes to cook. Do them in batches to not overcrowd the pan and steam instead of fry. Remove and place on a rack or paper towel to cool. Add a sprinkle of Kosher salt when warm

Boil 2 cups of water and add the rice and cook on low heat for 20 minutes or according to the direction in a box if you choose a different brand.

In a small pot heat the olive oil and cook bacon. Add shallots and garlic after a few minutes. Take the beans, drain and rinse. There will be some left in bottom of can, keep it. Add the stock or water and let come to a boil add the beans and the reserve can liquid and cook for 15 minutes on very low heat.  

And Viola! An (Semi)-Authentic Latino dish to be enjoyed any time!

Happy Eating!