Caribbean Chicken Shish Kebabs

Ingredients

• 1 cup rice uncooked
• 0.1 teaspoon pepper black
• 1 teaspoon curry powder 
• 1.3 cups less-sodium chicken broth fat-free
• 0.8 cup parsley fresh chopped
• 0.3 cup thyme leaves fresh minced
• 1 tablespoon thyme leaves fresh chopped
• 2  garlic cloves peeled
• 2  jalapeño peppers halved seeded
• 2 tablespoons juice of lime fresh
• 4  lime wedges 
• 1 teaspoon olive oil 
• 0.3 cup onion chopped
• 2  bell peppers red quartered
• 0.3 teaspoon salt 
• 1.5 pounds skinned 
• 2 tablespoons coconut or sweetened flaked toasted
• 0.8 cup water 

Equipment

• food processor
• bowl
• sauce pan
• baking pan
• grill
• skewers
• wooden skewers

Directions

1. Prepare Caribbean rub: Drop jalapeo and garlic through food chute with food processor on, and process until minced.
2. Add parsley and next 6 ingredients (parsley through 1/8 teaspoon black pepper), and process until well-blended, scraping sides of bowl occasionally.
3. Prepare shish kebabs: Trim fat from chicken.
4. Sprinkle 1 tablespoon thyme, 1/4 teaspoon salt, and 1/8 teaspoon black pepper over chicken; roll up.
5. Place 2 (12-inch) skewers parallel to each other about 1/2 inch apart on a work surface. Thread 4 chicken rolls and 4 bell pepper pieces alternately onto the skewers.
6. Brush 2 tablespoons Caribbean rub over kebab.
7. Place kebab in a 13 x 9-inch baking dish. Repeat procedure with remaining chicken rolls, bell peppers, and Caribbean rub. Cover and marinate in refrigerator 3 hours.
8. Prepare grill.
9. Place kebabs on a grill rack coated with cooking spray; grill 12 minutes on each side or until chicken is done.
10. Heat oil in a saucepan coated with cooking spray over medium-high heat until hot.
11. Add remaining Caribbean rub; saut 1 minute.
12. Add rice, water, and broth; bring to a boil. Cover; reduceheat. Simmer 15 minutes or until liquid is absorbed.
13. Let stand, covered, 10 minutes. Fluff with a fork.
14. Place 1 cup rice on each of 4 serving plates. Arrange 2 chicken rolls and 2 bell pepper pieces on top of rice; sprinkle each serving with 1 1/2 teaspoons coconut.
15. Serve with lime wedges.
16. Note: If using wooden skewers, soak in water 30 minutes before assembling kebabs.