MEXICAN RICE WITH GRILLED CHICKEN

By t1bishop

Ingredients

• CHICKEN
• Marinate pounded boneless chicken breasts in a mixture of 1 pkg taco seasoning mix
• 1/2 cup or more of lemon juice
• 1/2 jar taco sauce (hot)
• MEXICAN RICE
• 1 Tbl olive oil
• 1 vidalia onion chopped
• 4 cloves garlic minced
• 1 Tbl minced seeded Serrano chiles
• 2 cups basmati rice
• 3 Y4 cup chicken broth
• Cilantro dressing (recipe to follow)
• 1 1/4 packed coarsely chopped fresh cilantro
• 1 cup olive oil (I use 1/4 oil, the rest broth)
• 5 tablespoons white wine vinegar
• 2 garlic cloves peeled
• 1 tsp ground cumin
• 1 teaspoon minced seeded Serrano chile

Preparation

Step 1

Heat oil large saucepan over medium heat. Add onion, garlic, and Serrano; saute until onion is transluscent about 9 minutes. Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil Reduce heat to low; cover and cook until rice is tender and broth is absorbed, about 13 minutes. Remove from heat. Let stand, covered 5-minutes. Transfer rice to bowl, cool slightly and add 1/2 cup Cilantro Dressing to rice; toss to coat.

Dressing

Combine all ingredients in processor. Blend until almost smooth, season with salt and
pepper.