If it is summer time, we will grill ribs or chicken and I make my secret recipe spicy garlic lime marinated fresh shrimp on the grill, and I will make a pasta salad.
If it is not grilling weather I will make Salsa Pollo Con Frijoles. I got the recipe a million years ago, so good luck finding it on the web (and in English for that matter!)
I use 6 split chicken breasts, boneless and skinless, and pound them real flat with the mallet. Sprinkle with cumin, salt and pepper on both sides.
Spray 13x9 pan with Pam. Lay chicken breasts in pan.
In a bowl, mash one can of drained pinto beans with 1/2 cup salsa and 2 TBSP chopped fresh scallions and 1/2 tsp cumin. Put large TBSP of this mixture in center of each chicken breast and roll up. Secure with tooth pick and turn seam side down.
Pour salsa over all and bake uncovered at 325 for about 45 minutes. Top with shredded jack cheese and sprinkle with chopped fresh cilantro. I serve it with spanish rice and a salad.
This was the first recipe my son called me for after he moved out.