Joe Valento Racing Newsletter
April 2020
April Update:
DRIVER UPDATES
The entire team at Joe Valento Racing is ready to get back to the track but until then I've been busy keeping up with my schoolwork through eLearning and racing online in the Jr. Late Model eSports League. You can find out more about that below.
To all my fans and supporters: I
 I would like to thank all my fans for your support! Without you, there would be no racing and I hope that we can stick together on this journey to the top!
Click the image above for a message from Joe.
Who's Next
My Sister, Valerie and I are working hard during this down time from school and racing to get the "Who's Next" podcast up and running. Our first episode will be out soon and will be available on my website and Soundcloud. Follow me on Facebook for more updates.
Keep Up-to-Speed with Joe! All new Drive-In-5 now available!
Join Joe Valento and the Race Face Crew as we discuss upcoming races, plus we break down the performance after the checkers have fallen, all of this and more in just 5 minutes.
Upcoming Racing Schedule
•TBD
Upcoming eRacing Schedule:

  • April 30th - Virtual Bristol Motor Speedway
  • May 7 - Virtual Gateway Motorsports Park

Here are the Broadcast Platforms where you can watch the Jr. Late Model eSports iRaces live:
SPEEDZONE RACE STORE
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Check out our NEW Apparel...
  • Hats
  • T-Shirt
  • Polo Shirt
  • Hoodies
  • Jacket
  • Sweatshirts
  • Backpacks
Recipe of the Month
Slow Cooker Chicken Burrito Bowls

  • 1 to 1 1/2 pounds boneless skinless chicken breasts, chicken thighs, or a mix
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup low-sodium chicken broth, plus more as needed
  • 2 teaspoons chili powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup uncooked brown rice
  • 1 cup frozen corn kernels
  • Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce
  1. Combine the chicken, diced tomatoes and their juices, chicken broth, chili powder, salt, and cumin in a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered with liquid, adding additional broth as needed. Cover and cook on the LOW setting for 3 to 4 hours.
  2. Uncover and stir in the beans, rice, and corn. Cover and continue cooking on the LOW setting for 3 to 4 hours more. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done but there is still liquid left in the slow cooker, uncover and cook on the HIGH setting to let the liquid evaporate.
  3. Use 2 forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a clean cutting board if you prefer to keep it separate. Taste and stir in more salt or other seasonings as needed. Serve burrito bowls with a selection of toppings.

RECIPE NOTES
Cooking the rice separately: If you won't be home to add the rice to the slow cooker, you can skip this step and cook it separately on the stove top just before serving (use  these directions ). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for 6 to 8 hours on the LOW setting. Add the beans and corn and cook for 30 minutes more, or until warmed through, while you're cooking the rice (omit the remaining chicken broth).
Sponsor of the Month
We would like to thank our sponsors for your continued support. Please click below to check out our Sponsor of the Month.

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