Mexican-Restaurant-Style Rice, Beans and Tortilla Chips
INGREDIENTS
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1 inch canola oil
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Six 6-inch tortilla chips, cut into 8 even triangles
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Salt and pepper to taste
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1 pound pinto beans
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Trimmed pork fat from pork butt (yesterday’s recipe)
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¼ onion
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1 California chili
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½ tsp cumin
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Salt and pepper
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2 cups long grain white rice, rinsed
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⅓ cup Canola Oil
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¾ cup yellow onion, diced
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2 tsp garlic, minced
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2 cups chicken broth
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1 Tbsp tomato paste
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2 Tbsp mild green chilies, canned
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½ tsp table salt
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1 can (14 ounce) diced tomatoes, with liquid
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½ cup fresh cilantro, chopped
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