Spicy Grilled Chicken with Baja Black Beans and Rice

“I read recipes the same way I read science fiction. I get to the end and say to myself “well, that’s not going to happen.” -Rita Rudner

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One of the main reasons I enjoy cooking at home is the fact that any recipe can altered, changed or modified to fit any dietary restrictions or accommodate any food allergies. I do enjoy going out to eat, but sometimes it fees more like a hassle, especially at restaurants where it seems like a sin to exclude one of the primary ingredients, like cheese or butter. More often than not I also have to ask what their version of “spicy” is and by the time I’ve finished ordering the waitress usually looks at me like I have four heads.

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Luckily for me, I have fun in the kitchen and enjoy the time spent making a delicious meal. Experimentation is what being in the kitchen is all about. There are many recipes that I’ve tried and have turned out to be less than note-worthy, and then I’ll make a recipe like this one and in an instant I know it will make many appearances on future menu plans.

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This recipe is perfect for summer grilling, and the chicken wasn’t too spicy for me at all. The Baja rice would make a great side dish to any Mexican meal, because it incorporates a lot of traditional ingredients like black beans, green chiles (although I didn’t use as many as the original recipe called for) and cilantro.

Spicy Grilled Chicken with Baja Black Beans and Rice

By August 13, 2013

Adapted from, Better Homes & Gardens Mexican: All Time Favorites

Ingredients

Instructions

  • In a small bowl, combine chili powder, cumin, garlic powder, onion powder, and paprika. Rub evenly over all sides of the chicken breast halves. Set aside.
  • In a large pot, combine broth, corn, tomatoes, uncooked rice, beans, and chile peppers. Bring to a boil; reduce heat. Simmer, covered, for 12 minutes. Stir in zucchini. Cook, covered, for 3 to 5 minutes more or until zucchini is crisp-tender. Stir in cilantro.
  • Meanwhile, grill chicken breasts on a lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink, turning once halfway through grilling.
  • For a gas grill - preheat grill,reduce heat to medium. Place chicken on the lightly greased grill rack over heat. Cover & grill as above.
  • Transfer chicken to a cutting board. Let stand for 5 minutes; slice each breast half. Letting the chicken stand for a few minutes ensures that the juices will stay in the chicken when you cut into it.
  • Serve chicken with rice mixture. Top with avocado (if using) and garnish with more cilantro.

NUTRITION FACTS (from BH&G): CALORIES 355, FAT 2g (SAT. 0g), PROTEIN 31g, CARBOHYDRATES 54g, CHOLESTEROL 56mg, SODIUM 796mg.

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