For Spring Equinox Sauce, combine cilantro, oil, lime juice, cumin, ginger, garlic, red pepper, and salt in a blender container or food processor bowl. Cover and blend or process until nearly smooth.

For marinade, combine vermouth and 3 tablespoons of the sauce in a medium bowl. Place chicken in bowl, turn to coat chicken. Cover and marinate at room temperature for 30 minutes or in the refrigerator for 2 hours.

Meanwhile, cook rice according to package directions; set aside. Seed and quarter the sweet peppers; set aside. Prepare charcoal or gas grill for medium heat. Remove chicken from marinade; reserve marinade. Cook chicken on the rack of the uncovered grill directly over heat for 12 to 15 minutes or until tender and no longer pink, brushing once with reserved marinade halfway through grilling time. Discard remaining marinade. Lightly brush peppers with 1 tablespoon olive oil or canola oil. Place peppers on the grill rack next to the chicken and grill for 8 to 10 minutes or until tender, turning occasionally. Remove peppers and chicken from grill as each are done, and transfer to a cutting board. Slice the peppers and chicken breasts into 1/2-inch strips.

To serve, mound 1/2 cup cooked rice in the center of each of six dinner plates. Surround rice with some spinach. Divide grilled chicken, peppers, pinto beans, and corn among the plates. Combine remaining Spring Equinox Sauce, sour cream, and milk in a small bowl; drizzle some of the mixture over each salad. Sprinkle each salad with green onions. Makes 6 servings.

2 vegetable, 2 meat, 2 starch, 1 fat.