Live with Anabel Mooney Creamy Chicken Tacos with Gallo Pinto (Rice and Beans) Store bought flour or corn tortillas (or our homemade ones, see YouTube video here, https://youtu.be/Jdkm9wv5j0Y) 2 chicken breasts Gallo Pinto 4 cups cooked rice (or 2 cups minute rice to be prepared during video) Join us for 4-H Afterschool while we learn about birds and make homemade bird feeders. This is a hands-on activity and we want you to follow along with us A list of supplies is provided or we can help you get a kit with the needed supplies. 
Serves 4
salt & pepper
1/2 medium yellow or sweet onion (other half is used in Gallo Pinto)
1 green pepper (or 3 jalapenos if you like it spicy)
1 cup heavy cream
2/3 cup sour cream
cumin (to taste)
red cayenne pepper (to taste)
paprika or smoked paprika (to taste)
1 16 oz can black beans (or about 2 cups prepared dry black beans)
1 cup reserved liquid from can of beans or prepared beans
½ medium onion (other half is used in Chicken tacos)
salt and pepper
Worcestershire sauce (to taste) (or salsa lizano, but it is hard to find around here!)
malt vinegar (optional to taste)
fresh cilantro (to taste)
