Sunset Chicken with Rice and Vegetables
Kimberly
ingredients
- Marinade
- 1/2 cup fresh lime juice
- 2 tbsp hot sauce
- 3 garlic cloves minced
- 4 boneless, skinless chicken breast
- Rice
- 1/2 cup golden raisins
- 1 (16 ounce) can chicken broth
- 1 cup uncooked white rice
- Spice Mixture
- 2 tsp chili powder
- 1 tsp ground cumin
- 3/4 tsp slat
- 1/2 tsp black pepper
- Remaining Ingredients
- 1 large onion, cut into wedges
- 1 cup chopped red bell pepper
- 1 cup chopped green pepper
- Cooking spray
- 2 tbsp chopped cashews
- 2 tsp olive oil
directions
- 1
1. Combine first three ingredients for marinade in Ziploc and add chicken. Turning to coat. Cover and chill for 4-6 hours. Drain and discard marinade.
- 2
2. To prepare rice, bring raisins and broth to boil in pan. Add rice, cover, reduce heat and simmer for 20 minutes. Remove from heat for 5 minutes before serving.
- 3
3. To prepare spice mix, combine chili, cumin, salt and pepper in small bowl. Rub 1 tbsp spice mix over chicken. Combine remaining spice mixture in bowl with onion and bell peppers. Toss to coat vegetable. Place in heavy duty tin foil.
- 4
4. Prepare grill
- 5
5. Spray grill and cook chicken 7 minutes on each side or until internal temperature reaches 170 degrees. Cook vegetable along side of chicken.
- 6
6. Remove the vegetables and chicken from the grill and combine cooked rice,vegetable,cashews and oil in large bowl. Toss well to coat. Serve with chicken breasts.
Source: Kimberly
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