Have an urge for Mex-inspired food that doesn't make you feel like you've gained a ton after eating it? Here's something even better - not only is it fresh and light-weight, it's home made and easy.
This version is for two - just adjust the portions according to how many mouths you're feeding.
Ingredients:
2 boneless chicken breasts
2 cups uncooked rice
2 cups water
1 can of red beans
1/2 cup fresh chopped cilantro
1 lime
1 bottle of Mojo Criollo Marinade (available at virtually any market)
Wash the chicken breasts, and then marinate in just enough of the Mojo Criollo Marinade to cover the breasts for at least 2 hours. Overnight is best.
Set the chicken breasts in marinade out to come to room temp. In the meantime, start the rice.
Combine the rice and the water in a pan or in a rice steamer, if you have it. Squeeze the juice of one half of the lime into the rice/water. Sprinkle about an eighth of the chopped cilantro into the mix, as well. Mix and cook the rice as per package instructions.
Slice the chicken breasts into strips. Warm a frying/saute pan on medium heat, place the chicken strips into the warmed pan, squeeze in the juice from the other half of the lime, and lightly brown. Pour aprox. half a cup of the used marinade in the pan and let come to a simmer. Turn the strips occasionally, and cook until the liquid has mostly evaporated. I think the chicken would be great grilled, too, if you'd rather do it that way.
In a saucepan, combine the red beans with a sprinkling of cilantro and about 1/8 cup of the used marinade. Mix and heat.
Sprinkle the rice and beans with the cilantro and serve. If you want to be supa-fresh, add a few slices of avocado to the side.
Enjoy!
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