Spiced Chicken Breast With Brown Rice and Vegetables

Photo: Rebekah Martinez-Johnson

Ingredients

2 boneless, skinless chicken breasts

1 teaspoon cumin

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon achiote (optional)

2 tablespoons olive oil

1 cup Minute brown rice

1 cup cooked pinto beans

1/2 red onion, sliced into thick slices (for grilling)

2 poblano peppers, cut in half with seeds and innards ripped out

cilantro

avocado slices

warmed corn tortillas

Preparation

Season the chicken breasts with the salt, pepper, cumin, chili powder, garlic powder, onion powder, and achiote.

Drizzle some olive oil all over the chicken and rub the oil and spices in.

Heat a grill or grill pan to about medium.

Cook the chicken until juices run clear. set aside.

Drizzle the onion slices and poblanos with some olive oil.

Heat a grill or grill pan to about medium. Cook the chicken until juices run clear; set aside.

Drizzle the onion slices and poblanos with some olive oil. Grill these until they're nicely marked; remove and set aside.

Stir these and the warmed pinto beans into the rice along with some salt and pepper.

Dish the rice onto a platter or individual plates.

On a chopping board, chop the onion and poblanos roughly into medium sized pieces. Stir these and the warmed pinto beans into the rice along with some salt and pepper.

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About

this recipe is an adaptation from my friend Son Dao's original, which is the spiced chicken sliced and served on a bed of jasmine rice WITHOUT the beans and onions and poblanos. he serves his with sliced red onion, chopped cilantro and lime.