Yield: 1 Servings
Measure | Ingredient |
---|---|
1 teaspoon | Thyme leaves |
1 teaspoon | Sugar |
1 teaspoon | Salt |
½ teaspoon | Ground ginger |
½ teaspoon | Allspice |
½ teaspoon | Brown mustard seeds |
½ teaspoon | Ground coriander |
⅛ teaspoon | Cinnamon |
1 small | Star anise pod |
1 \N | Smoked habanero chile |
1 tablespoon | Lime juice |
4 \N | Boneless; skinless chicken breast halves |
\N \N | Non Stick cooking spray |
¼ \N | Pineapple cut crosswise into 1/2 inch slices |
\N \N | Lime wedges |
1 cup | Uncooked rice |
2 cups | Water |
1 can | (8 3/4 oz) red beans drained and rinsed |
2 tablespoons | Cilantro |
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; ⅐ 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@...> on Oct 08, 1997