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Ingredients
  • subheading: For the Sauce:
  • 4 ROMA TOMATOES
  • 2 DRIED ANCHO CHILES STEMS AND SEEDS REMOVED
  • 2 DRIED GUAJILLO CHILES STEMS AND SEEDS REMOVED
  • 2 SERRANO CHILES STEMS AND SEEDS REMOVED
  • 3 CUPS WATER
  • 1 CLOVE OF GARLIC
  • subheading: For the Rice:
  • 2 CUPS CHICKEN BROTH OR WATER
  • ½ MEDIUM ONION
  • 1 CLOVE OF GARLIC
  • 2 TABLESPOONS BUTTER
  • 1 CUP LONG-GRAIN RICE
  • 3 CUPS PINTO BEANS
  • 1 CUP QUESO FRESCO OR COTIJA CHEESE CRUMBLED
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