I've got a big old skillet heating up for our chicken
and down here I have some rice
that we're gonna put into
the beef and chicken burritos.
What I do is I start with about a cup and a half
of chicken stock or vegetable stock,
depending on who you're feeding.
If you wanna keep it meat free or not, right?
Bring that to a boil with one cup
of regular old white rice.
I throw in one big bunch of spinach,
like the medium sized spinach,
not the stuff in the sack,
just an actual bundle of spinach.
Stem it, rinse it, dry it.
Throw it in the food processor with about
a half a bunch of cilantro.
So then we're gonna take four scallions.
Chuck these guys in there.
So basically one green onion per person.
One large clove of garlic,
throw that in there.
Jalapeno, one jalapeno.
If you like things extra spicy,
just stem the top, coarsely chop the jalapeno
and leave the seeds and the ribs in.
Then we're gonna take a lime.
Juice the lime right down in here.
We've already given the rice flavor
by cooking it in the stock, rather than water.
And keep pulsing this til it's fine chopped.
After 15 minutes, fold this into the rice.
It turns it green.
It cooks it just enough.
It heats it through enough to finish cooking
right in the rice.
It's delicious.
So like a quarter pound of bacon for one can,
15 ounces of black beans,
which would be enough of a side dish
for four adult portions.
To that, we're going to gather up an onion
and a jalapeno.
Add that to the drippings of the bacon.
Couple of fat cloves of garlic.
Salt, a little pepper, right?
And then, oh about a third to a half palm full each
of cumin and coriander.
A little bit of cayenne pepper sauce.
Or a lot depending on how hot you like it.
Again, we're gonna finish this with a little lime juice
so we have a lime there for that.
Give this a stir and let this sweat.
The salt will draw the liquid out.
Let that sweat for a couple minutes.
I lightly drained a can of black beans.
We'll stir those in.
The side dish is done.
For the chicken I took a store bought rotisserie chicken,
just remove the skin and the bones.
Okay, our chicken's already good to go.
I'm just gonna get the chicken going in this large skillet
by adding a little bit of butter and olive oil.
And cooking out one more onion.
Probably a little garlic 'cause I put garlic in everything.
This guy, I added the beans
and a little splash of water or stock
to give it a place to cook out to.
This pan, when we went to break I added the onion,
and I found garlic, knew I would.
Put some more garlic in there.
Salt and pepper on this guy and I just added
a little chicken stock to give me a moment here.
Now we're going to grind up the Chipotle and Adobo.
So what I do is I puree the entire can.
And then I keep the rest of what I don't use
in a little freezer baggie.
I'm gonna take Mexican creme.
This is a 15 ounce container
so it's about two cups.
Or one cup of sour cream would do the same job.
Or creme fresh.
So to that, about the same amount of cheese.
Any easy melting cheese.
About a cup of cheese into the creme.
We're going to add a little sweetness.
A little squirt of honey or agave.
So now you have honey Chipotle queso basically.
Guess what's going in this?
The chicken.
Ah!
All right, when we come back we're gonna wrap and roll.
I think that the bed of the green rice makes a good sealant
to keep everybody in there, all the juices in there.
'Cause then you have the juice from the chicken,
will of course collect in the lovely layer of rice.
So I'm gonna do green rice.
Black beans with bacon.
Ummm, is right!
And then our cheesy vat of Chipotle chicken.
(audience applauding)
Then you tuck in your sides, right.
And you wrap and roll that across.
And then try and kind of just gently press down on it
a little bit to set them.
Yes!
(audience applauding)