Grilled Cilantro and Lime Chicken with Black Beans and Rice

Dinner with a hint of Cuban, one of my favorite ethnic cuisines!

Unfortunately, I wasn't feeling well yesterday and never got to eat any, nor did I take photos. If I have some for lunch today, I'll try to take some photos.

1/4 cup fresh lime juice
1/4 cup olive oil
1/4 cup fresh cilantro, chopped
2 t grated lime peel
1 jalapeño, chopped
1 clove garlic, minced
pinch sea salt
1 lb boneless skinless chicken breasts

In a small bowl, whisk together all ingredients except chicken. Pour into a ziploc bag. Add chicken; turn to coat. Marinate 2-4 hours.

Preheat grill over medium heat. Grill chicken til cooked through. Serve with beans and rice.

Beans and Rice
1 cup dried black beans
3-4 cups chicken broth
1 onion, quartered
1/2 green pepper, quartered
4 cloves garlic, peeled and halved
1 bay leaf
1 t cumin
1 t oregano
1/2 cup sofrito (I used homemade), warmed
1 T vinegar
salt and pepper to taste
hot cooked white rice

Soak beans overnight in water to cover by several inches. Drain. Rinse and drain once more.

Add beans to a large pot with 3 cups chicken broth, veggies, garlic and seasonings. Over high heat, bring to a boil. Reduce heat to medium low; cover and simmer, stirring occasionally, for one hour. Add additional broth as needed. At this point, you can remove the onion, garlic, bay leaf, and bell pepper and discard.

Stir in sofrito and vinegar. Continue simmmering another 20 minutes or til beans are very soft.

Taste and adjust seasonings. Serve over rice.http://media-files.gather.com/images/d281/d244/d745/d224/d96/f3/full.jpg

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