4 chicken breasts, 2 to 2 1/2 pounds total
Marinade
1/2 cup rum
1/2 cup mint, chopped
1/2 cup fresh lime juice
1 tablespoon lime zest (optional)
1/4 cup sugar
1 jalapeno pepper, seeded and minced
1 teaspoon cayenne
2 garlic cloves, minced
1/2 cup onions, diced
2 tablespoons cumin
1/2 teaspoon cinnamon
Rice
2 cups water
1 cup rice
1/4 cup green onions, chopped
1/2 cup cilantro, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon cayenne, minced or 1/2 hot pepper, minced
1 teaspoon olive oil
Combine all marinade ingredients together in a blender. Blend until smooth. Pour into a zipper seal bag. Add chicken breasts and allow to marinade in refrigerator for 2-4 hours. Discard marinade after that time.
At this point the chicken may either be roasted in the oven at 425 F or cooked on a grill. Cook just until meat is no longer pink in middle. About 20 minutes. Turn once during cooking.
Rice: Add olive oil to a medium sauce pan with a tight fitting lid placed over medium heat and warm for one minute,.
Add rice and saute stirring almost constantly until rice begins to turn clear and just a little brown on the edges.
Toss in remaining ingredients EXCEPT WATER and saute for one minute.
Add water, stir and cover tightly.
Reduce heat to medium-low and cook for 20 minutes. Lift lid and check to ensure rice is thoroughly cooked. If not, recover, turn off heat and let pan remain covered on warm burner for a few minutes. Fluff with fork and remove from heat when rice is tender.