Grilled chicken, Bell peppers, Rice and Black beans

Last summer, my dad gave me a summer job to make him lunches everyday for his work. I had a $200 monthly budget, and got to plan, buy, and cook meals for him 5 times a week. It was a dream come true to cook for four hours everyday and have the kitchen to myself! ;)
One of the recipes that I made once in a while was grilled chicken with seasoned vegetables and rice. I never formed it into a recipe, and I made it again for my family's dinner this week and wrote down the steps.
The measurements for the spices are a general guideline, but I always end up tweaking some things every time I make my own stuff.

INGREDIENTS
Spice mixture (Teaspoon measurements make the right amount for this recipe)
     - 1/4 part cumin
     - 1/4 part curry
     - 1 part dried oregano
     - 1/2 part basil
     - 1 part salt
     - 1/2 part pepper
Chicken
     - 2 chicken breasts*
     - 1/2 of spices (above)
     - 1/4 cup olive oil
     - 1 large garlic clove, finely minced
     - 1 tbsp canola oil
Bell Peppers
     - 3 red, orange, and yellow small bell peppers
     - 1 onion
     - 1 tbsp olive oil
     - 1/2 of spices (above)
Rice
     - 2 cups of white rice (long grain)
     - 4 cups water
     - 2 tablespoons butter
     - 1 teaspoon Better than Chicken Bouillon*
     - 1/2 teaspoon ground cumin
     - 1/4 teaspoon ground turmeric*

SPECIAL EQUIPMENT
- Grill
- Mortar and pestle* (optional)

DIRECTIONS (serves about 4-5)
1. Prepare the Spice mixture by combining cumin, curry, oregano, basil, salt, and pepper in a mortar and pestle.
2. Take half of the Spice mixture and combine with olive oil and garlic in a small bowl.

3. In a gallon sized plastic bag, carefully add the chicken breasts. Pour in the marinade and seal the bag, squeezing out the air. Smoosh :) the chicken around to make sure it gets covered evenly.

4. Prepare the bell peppers and onions by slicing them into around bite size strips (about 3 inches). In a hot pan, heat the olive oil. Sauté the veggies on medium-high heat with the rest of the spices until they are soft but still have a small bite.

5. To prepare the rice, take a medium pot (If it's too small the rice will explode! It has happened)  and melt the butter with the rice. Add the water, bouillon, turmeric, and cumin. Cover and cook for 15-20 minutes.

6. Start the grill on medium heat and coat the middle of the grates with canola oil.* Grill the chicken for 5 minutes on each side. Check the middle of one piece with a fork. If it is more squishy than tender, or a little pink, cook for another minute or so. 

7. Serve! 

                                           

*TIPS*

Better Than Chicken Bouillon: Healthier than the Bouillon cubes. Found at Costco. 

Turmeric: Can substitute for cumin or curry. It just adds more color.

Chicken Breasts: If you cut two normal chicken breasts in half lengthwise, it makes enough to serve 4-5 people.

Mortar and Pestle: I use this just to mix spices and grind some of the larger dried basil/oregano pieces. Fork and bowl work to.

Grilling: Bunch up a couple paper towels pinch with a pair of tongs. Drizzle towels with the oil and then spread on grilling surface.