Ingredients:
1/2 cup chopped cilantro
2 teaspoons ground cumin
1 teaspoon hot paprika or 1 teaspoon mild paprika
1/2 teaspoon salt
1 limes, juice of
1 lb chicken breast tenders
2 tablespoons olive oil
1 small red onions, thinly sliced
1 small red bell peppers, seeded,chopped
1 small jalapeno peppers, seeded,minced
1 1/2 cups long-grain rice
1/4 teaspoon ground red pepper
2 (14 1/2 ounce) cans chicken broth
Directions:
Heat oven to 300 degrees.
Mix cilantro, cumin, paprika, salt and 1/2 the lime juice in small bowl.
Coat chicken with mixture.
Heat olive oil in large skillet over medium-high heat; add chicken.
Cook until lightly browned on one side, about 2 minutes; turn.
Cook to brown other side.
Remove chicken to baking pan; place in oven to finish cooking, 15 minutes.
Meanwhile, add onion, red pepper and jalapeno to same skillet over high heat.
Cook 2 minutes.
Add rice and ground red pepper.
Cook, stirring, 1 minute.
Pour in broth.
Heat to boil.
Cover; cook until rice is tender, 15 minutes Transfer rice to serving platter.
Top with chicken.
Drizzle with remaining lime juice.
Servings: 4
Time preparation: 25 min.
Time total: 50 min.