Chicken Mole, Refried Beans, and Mexican Rice

So the husband requested Mexican tonight for dinner. I just made an enchilada bake last week and made chili and cornbread two nights ago. So I did some searching and found some recipes to try on allrecipes.com

http://allrecipes.com/recipe/mexican-rice-ii/detail.aspx
http://allrecipes.com/recipe/chicken-mole-2/detail.aspx

The first two are Mexican Rice II and Chicken Mole 2 and they are made exactly as the directions are called and I did use homemade chicken stock.

The refried beans I got from this:
http://allrecipes.com/recipe/refried-beans-without-the-refry/detail.aspx

But I did not follow the directions on this at all. This is what I did instead:

2 15oz cans pinto beans
1 small onion
2-3 tablespoons of diced green chilis
2 tablespoons garlic
1 teas salt
1/2 teas fresh ground pepper
1/4 teas roasted cumin
oliveoil
wee bit of chicken stock.

So I cut the onion up very fine and sauteed in the oliveoil until translucent and soft. Drained and rinsed the beans then added them to the pot. Then I added all the seasonings, green pepper, and garlic. I cooked it at low heat for about 15 minutes or so until everything was soft. Then I smashed it all up with a little bit of chicken stock to get the right consistency and wellah :).
This was SOOO much better than any re-fried beans that I have ever had. It's definitely a recipe I will make again and again. The rice was fabulous as well. The chicken mole had an interesting flavor but I really enjoyed it. Time will tell if the hubby likes it too!