Grilled chicken. You can’t go wrong with grilled chicken. But, what makes this special is the green chili rice and Ancho chili paste. Also aboard, cilantro, cheddar cheese and green onions.
Roast up some Poblano and Jalapeno peppers. I do mine on a gas cooktop. I let them go till they are all charred on the outside. Then, they all go into a bowl with a lid. After a few minutes, the skins should steam themselves off. Chop the peppers up with some yellow onion and combine it with the water you are going to use to cook the rice. Then, just make some white rice per the instructions. I usually do two parts water to one part rice. Bring it all to a boil and then reduce to very low heat with a lid on. It should steam for about a half hour.
Ancho (the dried ones), Jalapeno (the small one), Poblano peppers (the big ones). Central Market has a big poster behind the pepper display in their store that explains the differences between each pepper. Pretty cool.