Mexican Chicken Bowl

Chicken:
1/4 cup corn oil
1/4 cup melted butter
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Few drops yellow food color
1/4 teaspoon ground cumin
2 teaspoons lemon juice
1 chicken, halved (or boneless, skinless chicken breasts if desired)

Pinto Beans:
1 tablespoon vegetable oil
1 whole Serrano chile
1/4 teaspoon Serrano chiles, ground
1 (28 ounce) can pinto beans
1/3 cup water

Spanish Rice:
1 (14 1/2 ounce) can stewed tomatoes
1 1/2 cups chicken broth
1 1/4 cups uncooked white long-grain rice
1 tablespoon butter
2 teaspoons chili powder
3/4 teaspoon oregano
1/2 teaspoon garlic salt

For garnish:
Fresh tomatoes, chopped
Onions, chopped
Fresh cilantro sprigs

Spanish Rice: In a saucepan, combine all ingredients. Bring to boil; reduce heat. Cover and simmer for 25 minutes or until rice is tender. Garnish with green onions.

Chicken: Combine oil, butter, onion powder, garlic powder, food coloring, cumin and lemon juice in large shallow pan. Add chicken halves (or boneless chicken breasts), turning to coat well. Cover and marinate overnight. Remove chicken from marinade and cook on grill over medium coals until browned on both sides and meat is done, browning and basting frequently, about 25 minutes. Cut into pieces.

Pinto Beans: Heat oil and whole chile in sauce pan. When chile is tender, add ground chiles, beans and water. Stir well. Bring to a boil, reduce heat and simmer 10 to 15 minutes.

Place some rice and beans in the bottom of the bowl, followed by several strips of the chicken. Top with a helping of tomatoes, onions and cilantro sprigs.