About the Dish

8 ounces Chicken Breast
2 teaspoons Spice Blend
3/4 cup Long Grain Rice
1/2 teaspoon PeachDish Salt
2 ounces Green Onion
7 ounces Tomato
6 ounces Zucchini
5 ounces Bell Pepper
5 ounces Lime
1 ounce Jalapeño Pepper
15 ounces Black Beans
2 packets Sour Cream
2 packets Crystal Hot Sauce
8 sprigs Cilantro
Per Serving
Calories 740
Total Fat 13 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 90 mg
Sodium 1200 mg
Total Carbohydrates 109 g
Dietary Fiber 16 g
Sugar 11 g
Protein 47 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Mexican-Style Lager

With a Mexican-inspired dish, we used to always say it’s a shame that craft brewers aren't doing Mexican style lagers. Well, that changed about a year ago as brewers started experimenting with the style; now we have several to choose from! Like it or not, it may be optimal to experience a Mexican dish with a Mexican beer.

Good People Muchacho, Birmingham, Alabama

Primitivo - Puglia, Italy

Primitivos have a smooth, berry fruit flavor profile that would really make the salsa pop and stand out. There’s a nice touch of Mediterranean herbs that complement the rice and black beans.

Rinforzo, Salento IGT, Puglia, Italy


• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
Season chicken on all sides with 1/2 teaspoon Latin Spice.
MISE EN PLACE • Dice tomato. • Quarter squash lengthwise; dice crosswise. • Discard pepper stem and seeds. Dice flesh. • Discard jalapeño stem and seeds; mince flesh. • Thinly slice green onion. • Juice limes. • Rinse and drain beans.
In a large bowl, combine squash, tomato, pepper, jalapeño, green onion, half of cilantro, half of lime juice and 1/4 teaspoon kosher salt. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a cutting board.
• Place a small saucepan over medium heat. Add beans, 1/4 cup water and remaining Latin Spice. Simmer until beans are tender and warmed through, 5-7 minutes. • Taste and adjust seasoning as desired with kosher salt and black pepper.
• Fluff rice with a fork. Fold in remaining cilantro and remaining lime juice. • Shred chicken.
• Divide rice between 2 bowls. • Top with chicken, beans and salsa. • Serve with sour cream and hot sauce. Enjoy!