4TH OF JULY RECIPE
Lemon Chipotle Chicken Skewers with Mexican Rice

From Omaha Steaks
www.omahasteaks.com

Omaha Steaks 6oz Chicken Skewers with Vegetables, thawed (4 each)

Lemon Chipotle Marinade (recipe below)

Mexican Rice (recipe below)

• In a gallon Zip Lock bag, add Omaha Steaks Chicken Skewers with Vegetables and Lemon Chipotle Marinade.
• Roll up bag to push air out of bag before sealing.
• Refrigerate skewers for 8 to 12 hours.
• Preheat grill to high.
• Grill chicken skewers for 4-5 minutes on each side. Discard marinade.
• Plate Mexican Rice. Remove skewers from grill and plate atop the bed of Mexican Rice.
  

Lemon Chipotle Marinade
Makes enough for 4 chicken skewers

¼ cup Fresh Lemon Juice

1 Tbsp Garlic, chopped

1 Tbsp Rosemary, chopped

¼ cup Olive Oil

1 tsp Kosher Salt

¼ tsp Black Pepper, ground

2 Tbsp Canned Chipotle in Adobo Sauce, puréed

• Place all ingredients in a bowl and mix well.

Mexican Rice
(Makes 4 cups)

8 each Plum Tomatoes

1 Tbsp Cilantro, chopped

2 cups Water

1 tsp Garlic, chopped

2 tsp Canned Chipotle in Adobo Sauce, puréed

2 tsp Kosher Salt

⅓ cup Canola Oil

2 cups Long Grain White Rice

½ Cup Yellow Onion, chopped

• In a heavy skillet over high heat, place the tomatoes and char until their skins split.
• Transfer tomatoes to a blender or food processor and puree. Stir in cilantro.
• In a large saucepan, combine water, pureed tomatoes, garlic, chipotle purée, and salt. Bring to a slow boil.
• In a separate large sauce pan, heat oil over high heat until hot. Add rice and onions and sauté until grains are bright white or slightly brown; approximately 7-10 minutes.
• Add tomato mixture to saucepan with rice & onions. Simmer for 15 minutes.
• Remove saucepan with rice from the heat, cover and let stand for 20 to 30 minutes stirring twice.
• Fluff rice with a fork. Keep warm until ready to serve