Wow. It’s been a looong time since the last post, and I’m starting things back up with a recipe! We had this one for dinner a few nights ago and, to be perfectly honest, I was a bit unsure as to how the family would react. My hubby is NOT a fan of beans of any kind. In fact, I usually puree them when I am making a Mexican dish or chili. Saves me an earful, if you know what I mean. 😉
But…he loved it! Yay! So here it is:
Grilled Chicken with Citrus Honey Marinade over Cuban-style Beans and Rice:
For the marinade (place in a large Ziploc bag with 5 chicken breasts):
3 small, ripe oranges, quartered (I used Cuties / Halos)
4-5 cloves garlic, crushed
1/4 cup honey
1/4 cup apple cider vinegar
1/4 cup olive oil
2 tsp sea salt
1-2 tsp cracked pepper (your preference)
** Seal bag securely and press oranges well, massaging into chicken.
** Store in refrigerator 1-2 days prior to grilling.
For Rice and Beans:
Brown 2 cups of rice in skillet with 2T olive oil and 4-5 cloves garlic, minced
Once rice is a golden color, add seasonings
1 heaping tsp oregano
2 tsp sea salt
2 tsp cumin
Stir in seasonings until thoroughly distributed
Add 2T red wine vinegar
Add 2T favorite pasta sauce (our’s is Rao’s Homemade Marinara Sauce, 24-Ounce (Pack of 4))
Add 1 Bay leaf
Add 2 cups water
Finally, stir in one 10-ounce bag of black beans
Cover and simmer 20-30 minutes, until rice is tender and fluffy.
Serve with grilled chicken breasts.
Garnish with cilantro, fresh lime juice, sour cream, etc.