2 large boneless chicken breasts
lemon juice + olive oil (for marinade)
1 cup brown rice
1/4 tsp. cayenne pepper
1 tsp. chili powder
1/8 tsp. black pepper
1 can black beans (or dry and soaked in water overnight)
1 green pepper, sliced
1 red pepper, sliced
1 yellow pepper, sliced (optional)
1 red medium red onion, sliced
3 scallions, diced
1 small package snow peas (whole)
fresh mushrooms, sliced
4 cloves fresh garlic, chopped
2 tbsp. olive oil

Marinate chicken breasts in lemon juice with olive oil for several hours. Cook rice with cayenne, chili powder, and black pepper per directions while grilling chicken. Chicken will take 35 to 50 minutes. depending on grill heat. Rice will take 35 to 45 minutes.

Heat black beans. If using canned black beans wash the beans in water to remove the liquid that was in can.

Start stir frying vegetables in oil at 350°F with garlic 10 minutes before rice and chicken are done. Stir fry peppers, onions and scallions first with just a little more cayenne and chili powder and then add snow peas and finally mushrooms. The goal is to have vegetables cooked but somewhat crisp. Mix cooked rice and black beans.

Serve stir fry on top of the beans and rice with the chicken on the side. Sprinkle diced scallions on all. Feeds two hungry people.

Submitted by: Dave Harrold