Cuban Chicken Skewers and Rice

Cuban Chicken Skewers
This is a recipe I obtained from an International Dinner party. This was one of the recipes that was served and it was a big hit.

1/2 cup orange juice
3 tablespoons fresh lemon juice
1 tablespoon olive oil
2 large garlic cloves minced
1 teaspoon ground cumin

1/2 teaspoon paprika
1/2 teaspoon table salt
1/2 teaspoon dried oregano
2 pounds uncooked boneless skinless chicken breast cut into 32 chunks
12 medium jalapeño peppers halved lengthwise
2 servings olive oil cooking spray

Combine juices, oil, garlic, cumin, paprika, salt and oregano in a food storage bag.
Add chicken and peppers then seal bag and turn to coat.
Place bag on a plate on bottom shelf in refrigerator and marinate 8 hours.
Preheat grill and thread chicken and pepper halves onto 8 metal or wooden skewers.
Use 4 pieces chicken and 3 pieces pepper per skewer.
Coat with cooking spray then grill skewers turning often for 8 minutes

Cuban Cuban Rice

1/2 teaspoon olive oil
2 tablespoons chopped seeded green bell pepper
1 tablespoon minced onion
1/4 teaspoon minced garlic
1/4 teaspoon chili powder
1 plum tomato diced small
1/4 cup drained and rinsed canned black beans
1/2 cup cooked brown rice
1 teaspoon tomato paste
1 teaspoon freshly ground black pepper

In small skillet heat olive oil over medium heat then add bell pepper and onion.
Cook stirring until vegetables are tender then add garlic and cook 30 seconds longer.
Stir in chili powder and tomato stirring until tomato is softened about 2 minutes.
Stir in remaining ingredients and cook 3 minutes longer.
Rice