Spicy Southwest Chicken

INGREDIENTS
1 tomato, quartered
1/2 onion, cut into chunks
1/4 jalepeno
2 cloves of garlic
1/4 C. extra virgin olive oil
1/4 C. soy sauce
1 TBS lime juice
1/4 C. cilantro

2 1/2 lbs. chicken  (I like to cut my chicken breasts horizontally into cutlets.)

DIRECTIONS
Put ingredients in blender until smooth.  Add  marinade to a bag.  Add chicken.  Let marinade for desired time. (at least 30 min.)  Then cook on a grill, or you can bake them at 350 degrees for 15-20 minutes. (much better grilled!)

FREEZER DIRECTIONS:  Thaw, marinade, and then grill.

Serving Suggestions:
-corn on the cob or a fresh garden salad
-Spanish Rice  (see recipe below.)
-fresh fruit
or
- serve chicken grilled and sliced on top of a Southwest Salad with greens, corn, black beans, tomatoes, avocados, and ranch dressing.

SPANISH RICE

Ingredients

• 2 tablespoons vegetable oil
• 1 cup uncooked white rice
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 2 cups water
• 1 (10 ounce) can diced tomatoes and green chiles
• 2 teaspoons chili powder, or to taste
• 1 teaspoon salt

Directions

1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.