Southwest Rice and Jerk Chicken

How it's supposed to look:


So I decided to make another different kind of rice. I have turmeric due to the chicken Vindaloo, so I am trying to make food where I can use my ingredients. I have all these different spices ,I need to use them. lol, that's a reason to cook, to waste my spices. It's also been months since I made my fave bbq jerk chicken.

How Mines Look:

Southwest Rice:

Ingredients

• 1 medium green pepper, diced
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive or canola oil
• 1 (14.5 ounce) can reduced-sodium chicken broth
• 1 cup uncooked long grain rice
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground turmeric
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 1 (10 ounce) package frozen corn, thawed

Directions

1. In a large nonstick skillet, saute the green pepper, onion and garlic in oil for 3 minutes. Stir in the broth, rice, cumin and turmeric; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Add beans, tomatoes and corn; heat through.

Barbaque Jerk Chicken:




Ingredients

• Chicken Legs
• Jerk seasoning (Hot or Mild, I chose hot)
• BBQ sauce (I chose Kraft)

Directions
1. Marinate the Chicken legs in BBQ seasoning at least for four hours, best if overnight.
2. In a pirax dish, bake chicken for a few minutes with a little of the BBQ sauce. As time goes on pout the rest of the BBQ sauce on the chicken and bake for about an hour.