Chicken Tenders with Spicy Rice and Red Peppers
1/2 C. chopped cilantro
2 t. ground cumin
1 t. hot or mild paprika
1/2 t. salt
Juice from 1 lime
1 lb. chicken breast tenders
2 T. garlic- or red pepper-flavored olive oil
1 small red onion, thinly sliced
1 small red pepper, seeded, chopped
1 small jalapeno chili, seeded, minced
11/2 C. long-grain rice
1/4 t. ground red pepper
Two 14½ oz. cans chicken broth
Heat oven to 300°F. Mix cilantro, cumin, paprika, salt and 1/2 of the lime juice in small bowl. Coat chicken with the mixture. Heat olive oil in large skillet over medium-high heat; add chicken. Cook until lightly browned on one side, about 2 minutes; turn. Cook to brown other side. Remove chicken to baking pan; place in oven to finish cooking, 15 minutes.
Meanwhile, add onion, red pepper and jalapeno to same skillet over high heat. Cook 2 minutes. Add rice and ground red pepper. Cook, stirring, 1 minute. Pour in broth. Heat to boil. Cover; cook until rice is tender, 15 minutes. Transfer rice to serving platter. Top with chicken. Drizzle with remaining lime juice.
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