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© Meredith Corporation. All rights reserved. Used with permission.
Cook rice according to package directions, adding cumin seeds (if desired) to cooking liquid. Remove from heat. Fluff rice with a fork. Stir in beans and cilantro. Season with 1/8 teaspoon each salt and black pepper; keep warm.
In a small bowl, combine brown sugar, ground coffee, garlic powder, thyme, allspice, paprika and cayenne pepper. Sprinkle mixture evenly over chicken; rub in with your fingers. Sprinkle with additional salt.
For a charcoal or gas grill, place chicken on the rack of a covered grill directly over medium heat. Grill for 12 to 15 minutes or until chicken is no longer pink (180°F), turning once halfway through grilling.
For salsa, in a small bowl, gently combine avocado, mandarin oranges, onion, lime juice and oil. Season to taste with additional salt and black pepper. Serve chicken on top of rice mixture. Spoon salsa onto chicken.