Spicy Spanish Rice and Grilled Chicken

It is sometimes a challenge to make something that is considered spicy at my house. I think I got some taste buds tingling with this meal. The intensity of the spice you get depends upon the type of pepper you use and also if you choose to keep the seeds (that's where the heat comes from).

Tips

Turn on a hot grill - In order to get those beautiful grill marks, first you need to make sure the grill is hot when you put the meat on; second, rotate the meat 90 degrees half-way through the cooking time per side.
Use the right rice - 5 minute rice can work for this recipe, but it doesn't have the chance to develop as much flavor as long-grain or brown rice. You'll also have to adjust the liquid amounts to the directions on the box.

Prep Time: 5-10 minutes
Cook Time: 20-25 minutes
Servings: 4 chicken breasts

4 cups rice

Chicken:

4 boneless, skinless chicken breasts

1 Tablespoon (5-6 cloves) garlic, minced

1 teaspoon paprika

1/2 teaspoon Italian seasoning

1/4 teaspoon cayenne pepper

Jalapeno seeds and core (optional)

Rice:

3 Tablespoons oil

1 green bell pepper, diced

1 red or yellow bell pepper, diced

1 jalapeno (or less), diced

1 large onion, diced

1 banana pepper (optional), diced

1 Tablespoon (5-6) cloves) garlic, minced

1/2 teaspoon ground black pepper

1/2 teaspoon salt

1 1/2 cups hot water

1/2 cup tomato juice or sauce

1 cup uncooked rice

Directions:

1) Heat grill to medium high heat.

2) Rub the chicken breasts with the core and seeds of the jalapeno (optional) and discard the seeds afterward. 

3) In a shallow dish, combine garlic, paprika, Italian seasoning and cayenne. Rub the chicken in the spices. Cover and refrigerate until you're simmering the rice.

4) In a large pot, heat the oil over medium heat. Add in all of the peppers, jalapeno, onion, garlic, salt and pepper. Saute the vegetables until tender (8-10 minutes).

5) Remove the vegetables from the pan into a bowl. Set aside.

6) To the same pot over medium heat, combine water, tomato juice and rice. Bring this to a boil and cover the pot. 

7) Reduce the heat and boil for 15-20 minutes or until the rice has absorbed the liquid. Meanwhile, Grill the chicken.

8) Place chicken breasts on the grill or grill pan. Cook 4-5 minutes per side or until the internal temperature of the chicken is 165 degrees. Set aside until rice is complete.

9) When the rice has cooked, add the cooked vegetables and stir to combine.

10) Serve warm.