I was standing in the supermarket line the other day and saw a Mexican cooking magazine. I, of course, picked it up to look at it, and it looked great….each recipe had a picture which I love so this way I know what the dish will look like. Tomorrow is Cinco de Mayo but I’m celebrating it a bit early so it’s Quatro de Mayo….LOL!!!
Spicy Grilled Chicken with Baja Black Beans and Rice
1 tsp. Chili powder
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. smoked paprika or regular paprika
4 skinless boness chicken breasts (about 1 1/2 pounds)
2 1/2 cups chicken broth
2 cups frozen whole kernel corn (not pictured)
1 (14.5) oz. can diced tomatoes with chilis in them
1 1/4 cups long grain rice, uncooked
1 cup canned black beans, rinsed and drained
4 (4 oz) can diced green chili peppers
1 cup chopped zucchini
1 tbsp. snipped fresh cilantro(coriander)
Crumbled Cotija cheese (optional) (I used cheddar)
Avocado Slices (optional)
In a small bowl combine chili powder, cumin, garlic powder, onion powder, and paprika. Sprinkle evenly over all sides of the chicken breasts; rube in with your fingers. Set aside.
In a 4 qt. Dutch oven combine broth, corn, undrained tomatoes, uncooked rice, beans, and chili peppers. Bring to a boiling, 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, for a charcoal grill, grill chicken breasts on the 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 and grill as above.
Transfer chicken to a cutting board. Let stand for 5 minutes, slice each breast half. Serve chicken with rice mixture. If desired, top with cheese and avocado.