2 Tablespoons vegetable oil
8 Medium green onions, sliced
1 Small red bell pepper, chopped (1/2 cup)
2 Garlic cloves, finely chopped
1 Teaspoon dried thyme leaves
1 Teaspoon curry powder
1/2 Teaspoon salt
1/2 Teaspoon ground cumin
1/2 Teaspoon ground ginger
1/4 Teaspoon freshly ground black pepper
1/4 Teaspoon paprika
1/8 Teaspoon ground red pepper (cayenne)
6 Boneless skinless chicken breast halves (1 1/2 pounds)
1. Heat oil in 8-inch skillet over medium heat until hot. Cook remaining ingredients except chicken in oil about 2 minutes, stirring frequently, until bell pepper is crisp-tender; cool.
2. Place chicken and bell pepper mixture in shallow glass dish; turn chicken to coat with pepper mixture. Cover and refrigerate at least 30 minutes but no longer than 3 hours, turning chicken occasionally.
3. Heat coals or gas grill for direct heat.
4. Remove chicken from marinade; discard marinade. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning occasionally, until juice is no longer pink when centers of thickest pieces are cut.
Garlic Lime Cilantro Rice
1 tablespoon canola oil
3 cloves garlic, minced
1 large onion, chopped
2 cups long-grain rice
1 teaspoon kosher salt
3 to 4 cups low-sodium chicken broth
Juice of 2 large limes and zest of 2 limes
Chopped fresh cilantro, for garnish
Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn’t burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn’t be sticky.
Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.