Spanish Sweet-Potato Rice:   

Cut off each end of the sweet potatoes so they are flat on each side, and spiralize using the 3MM noodle blade. 

 2. Working in batches, pulse the sweet potato noodles in the food processor or until they resemble the texture of rice. You should have a scant 3 cups of sweet potato rice.

Heat the olive oil in a wok or skillet and sauté the onions, garlic, and green pepper until softened and translucent. Add the spices and continue to sauté until fragrant. Add the sweet potato and continue to sauté until incorporated. Add the stock, salt, and pepper and bring to a boil. Cover the pan and cook over medium heat for 5 minutes. Uncover and cook over high heat until all the liquid is absorbed and the sweet potato is tender, about another 5 minutes. 

 4. Place a portion of sweet potato rice on a plate and top with a fried egg (optional). Garnish with cilantro. Serve with Honey-Lime Marinated Chicken. 

 VARIATION: Try using plantain or butternut squash rice instead of sweet potatoes. If you eat kitniyot on Passover, feel free to add a can of rinsed and drained black beans and/or corn.

Honey-Lime Marinated Chicken:  

Add all the ingredients to a Ziploc bag and marinate for a few hours. Remove the chicken from the marinade (discard the marinade) and grill or broil on high for approximately 6 minutes per side, or until internal temperature reaches 165°F.             

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW