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Recetas en Español
Serving Size: 4 servings
In a shallow nonmetallic dish combine oil, cilantro, lime peel, lime juice, chili powder, cumin, and salt and pepper. Add chicken to marinade, turning to coat. Cover and chill about 1-3 hours.
Drain chicken, reserving marinade. Grill chicken on an uncovered grill directly over medium heat for 5 minutes. Turn chicken and brush with marinade; grill for 7-10 minutes more or until chicken is tender and no longer pink. Wrap flour tortillas in foil and heat on grill or in oven during the last 5 minutes of cooking chicken.
Sauté 1 garlic clove in 1 tbs oil for about 1 minute. Add bell pepper and cook for two minutes. Add tomatoes and cilantro; toss. Set aside and heat 1 tbs olive oil over medium heat. Sauté remaining garlic and onion for 2 minutes. Add spices and stir well.
Mix in the rice, and then pour in water. Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked. Remove from heat; place the cooked bell pepper and tomatoes on top of the rice. Cover and let sit for 5 minutes. Serve hot.
Cut chicken into thin slices. On each tortilla, divide chicken strips, shredded lettuce, chopped tomato, bell pepper, onion, and cheddar cheese. Roll the tortilla and serve with your favorite store bought guacamole and salsa.
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