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For Spanish Sweet Potato Rice
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Cut off each end of the sweet potatoes so they are flat on each side, and spiralize using the 3MM noodle blade or use a Julienne peeler.
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Working in batches, pulse the sweet potato noodles in the food processor or until they resemble the texture of rice. You should have a scant 3 cups of sweet potato rice.
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In a large pot, heat the oil over medium heat, add the onion and green pepper. Sautee until soft
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Add the garlic, chili powder, paprika and cumin
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Pour the stock and bring to a boil
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Cover the pan and cook over medium heat for 5 minutes. Uncover and cook over high heat until all the liquid is absorbed and the sweet potato is tender, about another 5 minutes. Serve with honey-lime marinated chicken.
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For Honey-Lime Chicken
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Add all the ingredients to a Ziploc bag and marinate for a few hours.
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Remove the chicken from the marinade (discard the marinade) and grill or broil on high for approximately 6 minutes per side, or until internal temperature reaches 165 degrees.