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Spicy Grilled Chicken with Baja Black Beans and Rice

Spicy Grilled Chicken with Baja Black Beans and Rice


Ingredients:
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon smoked paprika or regular paprika
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Instructions:
  1. In a small bowl combine chili powder, cumin, garlic powder, onion powder, and paprika. Sprinkle evenly over all sides of the chicken breast halves; rub in with your fingers. Set aside.
  2. In a 4-quart Dutch oven combine broth, corn, tomatoes, uncooked rice, beans, and chile peppers. Bring to 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.
  3. 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 (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium.
  4. etc
  5. etc

For Full Instruction: bhg.com

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