South of the Border Chicken Kabobs and Rice

1/4 cup olive oil

Grated zest of 1 lime

2 cloves garlic, minced

1 jalapeno pepper, seeds removed and minced

1 tsp chili powder

1 pound boneless, skinless chicken breasts

1 red bell pepper, seeded, cut into cubes

Salt

RICE

4 tbsp butter

1 small onion, finely chopped

1 cup long grain rice, uncooked

2 cloves garlic, minced

2 medium tomatoes, peeled, seeded and chopped

3 cups low sodium chicken broth, heated to boiling

1 (15 oz) can black beans, drained and rinsed

1/2 cup frozen corn kernels, thawed

2 tbsp chopped fresh cilantro

Make the marinade by whisking together the olive oil, lime zest and juice, garlic, jalapeno and chili powder in a small bowl.

Slice chicken breasts lengthwise into 1/2 inch thick strips. Place the strips into al large zip top bag. Pour the marinade over the chicken strips. Seal the bag and massage to be sure all of the chicken is coated with marinade. Place bag in a shallow dish. Refrigerate at least 6 hours and up to 24 hours.

Thread the chicken strips accordion style on metal skewers, alternating with pepper cubes. Discard an remaining marinade. Season the skewers with salt. Coat grill with cooking spray. Grill kabobs over medium hot coals, turning frequently, for 15 minutes or until chicken is done. Makes 4 servings.

To prepare rice, melt the butter in a heavy oven proof 2 quart pot. Add onion and saute over medium heat for about 5 minutes, or until tender. Add rice and cook, stirring constantly, for about 3 minutes or until rice is slightly brown. Add garlic and cook for 2 more minutes.

Add tomatoes and green chiles. Carefully pour hot chicken broth into the pot. Stir to combine the ingredients. Cover pot and place in preheated 350 oven. Bake for 45 minutes. Remove pot from oven. Bake for 10 minutes more. Remove from oven. Stir the rice mixture. Add black beans and corn. Stir in chopped cilantro just before serving. Makes 6 servings.