Sunset Chicken With Grilled Vegetable-Rice Pilaf

• Marinade:
• 1/2 cup fresh lime juice (about 4 limes)
• 2 tablespoons hot sauce
• 3 garlic cloves, minced, or 1 1/2 teaspoons bottled minced garlic
• 6 (4-ounce) skinned, boned chicken breast halves
• Rice:
• 1/2 cup golden raisins
• 1 (16-ounce) can fat-free, less-sodium chicken broth
• 1 cup uncooked basmati or long-grain rice
• Spice mix:
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• Remaining ingredients:
• 1 large onion, cut into 12 wedges
• 1 cup (1-inch) pieces red bell pepper
• 1 cup (1-inch) pieces green bell pepper
• Cooking spray
• 2 tablespoons chopped cashews
• 2 teaspoons olive oil

1. To prepare marinade, combine first 3 ingredients in a shallow dish, and add chicken, turning to coat. Cover and chill 1 hour. Drain; discard marinade.
2. To prepare rice, bring raisins and broth to a boil in a medium saucepan. Add rice. Cover; reduce heat. Simmer 20 minutes or until liquid is absorbed. Keep warm.
3. To prepare spice mix, combine chili powder, cumin, salt, and black pepper in a small bowl. Rub 1 tablespoon spice mix over chicken. Combine remaining spice mix, onion, and bell peppers in a bowl, tossing to coat. Thread vegetables alternately onto 3 (12-inch) skewers.
4. Prepare grill.
5. Place kebabs and chicken on a grill rack coated with cooking spray; grill 7 minutes on each side or until chicken is done and vegetables are tender.
6. Remove the vegetables from skewers. Combine cooked rice, vegetables, cashews, and oil in a large bowl; toss well. Serve with chicken.

marinade, lime juice, hot sauce, garlic, rice, golden raisins, chicken broth, basmati, spice mix, chili powder, ground cumin, salt, black pepper, remaining ingredients, onion, red bell pepper, green bell pepper, cooking spray, cashews, olive oil

Taken from www.myrecipes.com/recipe/sunset-chicken-with-grilled-vegetable-rice-pilaf (may not work)