George Foreman's Southwest Rub

Jeff put together this rub for a steak dinner that was supposed to be at our church. Due to some miscommunication, however, either the dinner never happened or we got the wrong day or time, or something, because we showed up and there was nothing there. So we took our rubs home and Jeff made a delicious chicken dinner with this one.

Southwest Rub
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground coriander (we didn't have this, and substituted a packet of Sazon Goya)
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. garlic salt

Combine all ingredients in a small bowl. Store in an airtight container in the refrigerator for up to 3 months. Makes 1/2 cup.

Jeff used about two tablespoons of this rub on a couple chicken leg quarters. He simmered them in a covered skillet with chopped onion and about 1/2 cup leftover rice from the fridge. He added lots of water and cooked it all until the chicken was done (juices run clear), and the water had simmered off. It was so flavorful, a bit spicy, and just very good!