Grilled Chicken and Lime Rice

2 C. long grain white rice, rinsed
3 C. water
1 bay leaf
1/3 C. chopped cilantro
kosher salt
2 1/2 tsp. lime juice
1 Tbs. vegetable oil/coconut oil

Saute the rice in oil until almost translucent (as if you are making a risotto). Add water, bring to a boil, add the bay leaf, then turn the heat down low. Simmer, covered for 15-20 minutes, or until all water is absorbed.  As soon as the rice is done cooking fluff with a fork and allow the rice to sit for 5 to 7 minutes before proceeding. Move the rice from the pot to a mixing bowl. Add the cilantro first and mix to prevent it from clumping with the other ingredients. Add the salt and juice, give it a good mix and taste.

2 1/2 lbs boneless, skinless chicken thighs
2 cloves garlic
1/4 cup olive oil
1 tbsp ground chipotle powder(I used 1 tsp. red pepper)
1/2 tsp dried oregano
2 tsp salt
1 tsp each black pepper and paprika
2 tsp white vinegar
1 tsp lime juice

Combine everything but the chicken in your mortar, pound until smooth.  Use marinade to coat the chicken, and allow to cure for a few hours in the refrigerator.  Cook chicken on the grill and then chop into bite sized chunks.

This is a great meal for larger family or so you have leftovers this week.