| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | ts | Thyme leaves |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Allspice |
| 1/2 | ts | Brown mustard seeds |
| 1/2 | ts | Ground coriander |
| 1/8 | ts | Cinnamon |
| 1 | sm | Star anise pod |
| 1 | Smoked habanero chile | |
| 1 | tb | Lime juice |
| 4 | Boneless; skinless chicken breast halves | |
| Non Stick cooking spray | ||
| 1/4 | Pineapple cut crosswise into 1/2 inch slices | |
| Lime wedges | ||
| 1 | c | Uncooked rice |
| 2 | c | Water |
| 1 | cn | (8 3/4 oz) red beans drained and rinsed |
| 2 | tb | Cilantro |
INSTRUCTIONS
CHICKEN RED BEANS W/RICE Grind together spices, sugar, salt and chile in mortar and stir in lime juice. Rub chicken with mixture. Grill breasts about 10 min (until juices run clear). Turn after 5 min. Grill pineapple for 5 minutes( put on grill after turning chicken). Serve with Pineapple slices and lime wedges Servings: 4 Each Serving: 197 calories; 700 mg sodium, 100 mg cholesterol, 2 g. fat; 2 g carbohydrates; 40 g protein; .14 g fiber. Red Beans W/ Rice: Add rice to boiling water, reduce heat; cover and simmer until rice is tender and water is absorbed (20 min). Remove from heat and stir in beans and cilantro. Let rest and cover until ready to serve. 4 Servings: Each serving: 221 calories; 214 mg sodium; 0 fat: 0 cholesterol; 47 g carbohydrates; 6 g protein; .72 g fiber Posted to CHILE-HEADS DIGEST V4 #153 by "Rob L." <rlusk12@ibm.net> on Oct 08, 1997
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