Two New Recipes

Last night I tried a couple of new recipes and loved both of them. We had cilantro chicken, which I have had before, but I don't think this is exactly the same recipe. To go along with it, I found a recipe for Mexican rice on AllRecipes.com that turned out wonderful!

I'll post both recipes the way I made them, as well as a link to the original recipe I started with. Actually, the rice is the only one I altered. I made the chicken per the recipe with the exception of pounding out the chicken, and I meant to do that, but I forgot.

Cilantro Lime Chicken

4 boned, skinned chicken breast halves (2 lb. total)
1/4 cup lime juice
1/2 cup chopped fresh cilantro
6 cloves garlic, chopped
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan.

In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight.

Lay chicken on a grill over medium heat (you can hold your hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.

Mexican Rice

1 cup long grain white rice

1 tablespoon vegetable oil

1 1/2 cups chicken broth

1 fresh jalapeno pepper, chopped
1/2 onion, finely chopped OR onion powder to taste (Y'all know this was my option!)

1 tomato, seeded and chopped

1 cube chicken bouillon

salt and pepper to taste

1/2 teaspoon ground cumin

1/2 cup chopped fresh cilantro

1 clove garlic, minced
Juice of 1/2 lime

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, and garlic. Bring to a boil, add lime juice, cover, and reduce heat to low. Cook for 20 minutes. NO PEAKING!! Stir in cilantro just before serving.