Cilantro Lime Chicken with Red Beans and Rice

This is a delicious way to grill out in the back yard on a Monday night. 

4 boneless skinless chicken breast butterflied
Zest from 2 limes
Juice from 2 limes
1 tablespoon crushed red pepper flakes
2 cloves garlic grated
1\2 cup cilantro chopped
1\4 cup canola oil.
Salt and pepper to taste

1 cup brown rice
1 tablespoon canola oil
2 1\2 cups water
2 Chipotle peppers minced
2 tablespoons onion minced
1\2 cup minced bell pepper any color
2 cloves crushed garlic
2 cans red kidney beans drained and rinsed
Salt and pepper to taste

In a large mixing bowl combine the zest, juice, salt, pepper, garlic, cilantro and pepper flakes.  Place the chicken breast in a large freezer bag and pour the mixture over and seal. Massage to coat evenly.  Place in the refrigerator for at least 30 minutes.  In a medium sauce pot add the rice and oil. Let cook over medium heat for 5 minutes. Add the onions, peppers, chipotle, garlic, salt and pepper to the rice and let cook for another 2-3 minutes. Pour in the water and bring to a boil. Reduce heat, cover and simmer for 45-50 minutes.  once the rice is almost cooked fire up the back yard grill.  Once the grill is hot carefully place the chicken breast on it.  If it flames up it is ok but stay back until the flames die down. Let this cook for 20  minutes or until the internal temperature is 165 degrees flipping sides. For more on this recipe or any others please email me at alesia.leach@gmail.com