Tuesday, April 15, 2008
Grilled Chicken With Black Beans and Rice
2 tablespoons olive oil
1 tablespoon butter
1 cup diced onion
1 cup diced bell peppers, red, yellow, and green
3 medium cloves garlic, finely minced
1 cup brown rice
1 teaspoon Cajun seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups chicken broth
1 can (15 ounces) petite diced tomatoes, drained
1 can (15 ounces) black beans, drained
1 cup fresh or frozen corn kernels
1 tablespoon fresh chopped parsley
4 to 6 boneless chicken breast halves
Light balsamic vinaigrette
1 tablespoon honey
Dash cayenne pepper
Juice of 1 lime
Wash chicken and pat dry.
In a food storage bag, combine the chicken, vinaigrette, honey, cayenne, and lime juice. Marinate for 2 to 4 hours.
Heat olive oil and butter over medium heat; add onion and sauté until tender.
Add diced peppers and garlic. Continue simmering until tender. Add the rice, Cajun seasoning, pepper, salt, and chicken broth. Bring to a simmer; cover and simmer over low heat for about 12 minutes, until most of the liquid is absorbed. Add a little more chicken broth or water if needed. Add the black beans, tomatoes, corn, and parsley. Continue cooking until rice is tender, about 10 minutes longer.
Grill the marinated chicken over hot coals for about 10 to 12 minutes on each side, or until cooked through. The time will depend on thickness. Juices will run clear when pierced with a fork.
Serve grilled chicken with the rice with black beans.