Picadillo Recipe

Rice:
2 Tbsp. vegetable oil
2 cups long grain rice
1/2 onion, chopped
3 cloves garlic, minced
1 roma tomato, chopped
4 cups hot water
4 tsp. Knorr tomato/chicken bullion powder
Add oil to a heated pan, then add rice. Constantly stir rice until golden brown, over medium heat. Add onion, and saute till translucent. Add garlic and tomato, stirring to prevent garlic from burning, for about 2 minutes. Add bouillon powder to hot water, and combine well, then add to rice. Bring to a rolling boil, then cover and adjust heat to low. Cook for 20 minutes (do not raise lid, or stir). Turn off heat, and allow to sit covered for another 20 minutes. Remove lid, and fluff rice with fork.
Beans:
2 lbs. Pinto beans, cleaned & rinsed
6 strips bacon, chopped
1 onion, chopped
2 roma tomatoes, chopped
5 cloves garlic, minced
2 jalapeno, diced fine
salt, pepper, cumin (to taste)
water
1/2 bunch of cilantro, chopped
To a pot add beans, and enough water to cover beans by about 2 inches. Cover and boil until beans begin to soften. Then add all ingredients (except cilantro). Taste juice and adjust seasonings if needed. Continue to boil until cooked. (If you need to add water, make sure you add HOT water, or your beans will turn dark.) After beans are cooked, turn off heat, add cilantro, stir and cover for another 5 minutes.