| 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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