Green Chile & Cheddar Chicken and Cilantro Lime Rice

We love green chiles. And cheese. And cilantro. This is one of our favorite cominations. I found the rice recipe on Our Best Bites (shocker) and I find that it goes with almost anything. Next time I'm going to try making it with brown rice.

We were lucky enough to be in Flagstaff Labor Day weekend when the farmer's market was roasting and selling fresh Hatch green chiles and we bought a case. I mean a half case or quarter case just wouldn't have been enough...right? This is a great way to use a fresh, roasted green chile OR just use a while green chile from a can.

I marinate the chicken in a mesquite marinade that I love from Fry's, but any mexican/smokey marinade would be great or you could season the chicken with salt, pepper, garlic and cumin.

Green Chile & Cheddar Chicken

4 boneless, skinless chicken breasts
1 1/2 c. bottled mesquite marinade
4 whole green chiles, roasted
4 slices sharp cheddar cheese (preferably Tillamook)

Marinate the chicken in the mesquite marinade for several hours. Heat a grill and cook chicken several minutes on each side. When the chicken is almost cooked top with a green chile and slice of cheese. Close the grill just long enough to melt the cheese.

Cilantro Lime Rice
recipe from Our Best Bites

1 c. white rice, cooked as directed
2 Tb. butter
1-2 limes, juiced (taste as you go, I use 2)
1 small can crushed pineapple, drained well
3/4 c. fresh cilantro, chopped
salt & pepper

Once the rice is cooked, and still hot, stir in the butter, lime juice, pineapple and cilantro. Serve immediately. Goes great with enchiladas, tacos, or just about anything.