Grilled Chicken with Mojito Rice
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 cup mayonnaise
1/2 cup chopped fresh cilantro
2 cloves garlic, finely chopped
1 to 2 jalapeno peppers, finely chopped (optional)
1 Tbsp lime juice
1 Tbsp white vinegar
1 3/4 cups water
1 Tbsp vegetable oil
1 package Knorr Fiesta Sides Mexican Rice
1 can (10 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
Instructions:
Combine Mayonnaise, cilantro, garlic, jalapeno peppers, lime juice and vinegar in small bowl set aside.
Bring water, oil and Lipton ® Fiesta Sides ™ – Mexican Rice to a boil in 2-quart saucepan over high heat. Reduce heat to low and simmer covered 7 minutes or until rice is tender. Remove from heat, then stir in corn, black beans and 1/2 of the mayonnaise mixture.
Meanwhile, grill or broil chicken, turning once, until chicken is thoroughly cooked. To serve, arrange sliced chicken over hot rice mixture. Serve with remaining mayonnaise mixture for dipping.
MOJITO RICE BURRITOS: Roll up grilled chicken and Mojito rice in flour tortillas. Add a few drops of hot pepper sauce as desired.
Serves 4.
From letsmakeknorr.com