Spicy Garlic Lime Chicken & Rice Pilaf

Last night I didn't know what to do for dinner. I had defrosted some chicken, but couldn't figure out what I wanted to do with it.  I saw bacon and turned to breakfast burritos instead.  Yes, I make Brinner sometimes. 

This morning I saw the chicken again, sitting in my fridge, taunting me.  I ignored the snarky bird, grabbed a water and logged onto Facebook.  To my delight AllRecipes had posted Spicy Garlic Lime Chicken.  I checked the ingredient list and I had almost everything already.  Take that chicken! I know what I'm making for dinner now.

But about a side dish?  I had a Lemon Risotto recipe sitting on my Scrumptious Pinterest board waiting for me to get up the courage to try a risotto.  I was ready to try, but I only had long grain rice in the house.  Apperantly there is no substituting the short grain/arborio rice in a risotto recipe.  The only other thing that came to mind was Rice Pilaf.  Thanks to my googling prowess, I found Alton Brown's Rice Pilaf recipe and I had almost everything I needed for it in the house.  Sold!

{Photo Source}

I went to take pictures with my camera and my SD was MIA.  Ugh!
So here is the photo shown on AllRecipes.

Spicy Garlic Lime Chicken
From AllRecipes.com

Ingredients:
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (I used 1/8 teaspoon ground red pepper)
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breasts

2 tablespoons butter
1 tablespoon olive oil (I used vegetable oil)
2 teaspoons garlic powder
3 tablespoons lime juice (6-7 limes)

Directions:

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme, and parsley.  Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and oil in a large heavy skillet over medium heat.  Saute chicken until golden brown, about 6 minutes on each side.  Sprinkle with 2 teaspoons garlic powder and lime juice.  Cook 5 minutes, stirring frequently to coat evenly with sauce.  Flip chicken breasts once while cooking in sauce.

Rice Pilaf
Adapted from Alton Brown

Ingredients:
2 tablespoons butter
1/2 onion, minced
1/2 red bell pepper, minced  (I'd even use the whole pepper)
2 pinches salt
2 cups long grain rice
2 3/4 cups chicken broth
Zest of 1 lime
1/4 teaspoon turmeric mixed into1/4 cup water
1 bay leaf

Directions:

1. Preheat oven to 350 degrees F.  In a Dutch oven, melt butter over medium-low heat.  Add onion, red pepper, and salt.  Sweat the onion and pepper until aromatic, stirring constantly.  (You want your heat on the low side, if the veggies start browning you're doing a saute, not a sweat.)  Add the rice and stir to coat.  Continue stirring until rice smells nutty.  Add chicken broth, lime zest, turmeric and water, and bay leaf.  Bring to a boil.  Stir one, then cover pan with moistened dish towel (or tea towel).  Place lid on pan and fold towel corners over lid.
2. Bake for 15 minutes.  Then rest at room temperature for 10-15 minutes without removing the cover.  Remove lid and turn out onto a platter.  Fluff with a large fork.