Spicy Lime Chicken with Spanish-Style Rice
A quick, spicy and tangy main dish. Despite the 'Spanish-style' name, the chili-cumin-cayenne seasoning and tomato rice place this squarely in the Mexican / Tex-Mex tradition. Serves as lunch or dinner.
Ingredients
| 4 6-ounce | Skinned, bone-in chicken breast halves | |
| 1/2 teaspoon | 2.5 ml | Ground cumin |
| 1/3 cup | 80 ml | Fresh lime juice |
| 1/2 teaspoon | 2.5 ml | Chili powder |
| — | Cooking spray | |
| 1/8 teaspoon | 0.6 ml | Cayenne pepper |
| 1 cup | 240 ml | Uncooked rice |
| 1 medium | Onion, chopped | |
| 2 tablespoons | 30 ml | Vegetable oil |
| 2 1/2 cups | 600 ml | Water |
| 1 8 ounce can | Tomato sauce | |
| 1/8 teaspoon | 0.6 ml | Garlic powder |
| 1 1/2 teaspoons | 7.5 ml | Salt |
| 3/4 teaspoon | 3.8 ml | Chili powder |
| 1 small | Green bell pepper, chopped |
Instructions
For the Spicy Lime Chicken: 1. Place the chicken in a zip-loc bag and pour in the lime juice. Close the bag and shake until the chicken is coated all over. Marinate in the fridge for 1 hour, turning the bag occasionally. 2. Combine the chili powder, cumin and cayenne in a small bowl. Remove the chicken from the marinade and sprinkle with the cumin mixture. 3. Coat a broiler pan rack with cooking spray. Place the chicken skinned side down on the rack and broil for 25 minutes. Turn and broil 15 minutes more, or until done. Serve with Spanish-Style Rice.
For the Spanish-Style Rice: 1. In a large pan, heat the oil over medium heat. Add the rice and onion and cook 5-10 minutes, stirring occasionally, until the rice is golden brown and the onion is tender. 2. Stir in the remaining ingredients (water, tomato sauce, garlic powder, salt, chili powder and green bell pepper) and bring to a boil. Reduce the heat, cover and cook about 30 minutes, stirring occasionally, until the rice is tender.