So as many of you may know by now, I love to cook. I am not a professional by any means, but I love to cook for my family and friends. I always try to look for inspiration in the stores. If I see a product that looks good, I ask three questions before I buy it.
#1 – Is this something that everyone can easily make?
#2 – Does it fit the season? (ex-the grill always make me think of summer)
#3 – Will my family enjoy this?
The inspiration for my Fire Roasted Cilantro-Lime Brown Rice came when I just purchased my new grill. I was looking from something to make that nigh for dinner. I wanted something that would be complement of our warm North Carolina nights. Walking up and down the meat isle, I found the perfect inspiration. Johnsonville Sweet Lime Chili Chicken Kabobs. Now I usually love all the other products that Johnsville has to offer and had never seen these before. They were already seasoned, on skewers, and package ready to cook, so the choice was easy.
3 – Roma Tomatos (seeded)
1/4 – 1/2 – cup of chopped Fresh Cilantro (We love Cilantro so we go with the 1/2 cup)
1 – Can of Black Beans (drained)
2 – Limes (1 juiced and 1 cut into quarters)
**Salt and Pepper to taste
Set the grill to pre-heat at medium temperature (approximately 350 degrees to cook your kabobs, corn and pepper). While the grill is preheating, go ahead and boil your water for your rice. Again, we really like the boil-in-bag brown rice because it is a huge time saver (We usually cook the rice about 5 minutes longer than the package, because we like the rice to have a softer consistency, and the kids seem to like it better as well.)
After the grill has pre-heated. Wrap the kabobs in aluminum foil (this will help lock in the sweet lime chili seasoning). Grill on medium heat for 8-10 minutes, or until the chicken is fully cooked. You will turn the chicken half way through the cooking time.
You will also cook the corn on the cob and the poblano pepper on the grill at this time. You will want to place the corn and the pepper directly on the grill (turning occasionally) until both are charred on all sides and fully tender. This will be about 10 minutes. The pepper will start to make a popping sound once it is cooked, and the flesh of the pepper will start to turn black.
After the corn, peppers and chicken have cooked take them off the grill, keep the chicken in the foil. (This will allow the chick time to rest and to lock in all the flavor.) Once the pepper and the corn has cooled for a few minutes, remove the peppers from the heat and begin to peel away most of the charred flesh. cut the Poblano peppers into 1/4 inch pieces. You can also cut the roasted corn kernels off the cob at this time.
Next, you will want to seed your tomatoes and then dice them into 1/4 inch pieces and set aside. Along with your tomatoes, you will also want to chop your cilantro. Again, we…or should I say Becky, really love cilantro so we usually add 1/2 a cup to our rice. Last, you will want to drain your black beans.
Once the rice is cooked, add all the ingredients together in a bowl (EXCEPT THE CHICKEN). Then fold the ingredients together. While folding your rice mixture, add the juice of one lime, and salt and pepper to taste.
Plate your dish by first adding you Fire Roasted Cilantro-Lime Brown Rice Mixture in the center of the plate Then add your Johnsonville Sweet Lime Chili Chicken Kabobs on top (we usually leave them on the kabobs because the kids like to eat them this way). Garnish with a little more cilantro on top and a wedge of lime (use if you like a little more lime, like me).
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