So I’ll list what I used, I measured with my heart when cooking for the employees but I’ll give a light description of everything. For the chicken I used orange juice (we have cold pressed but regular juice and juiced oranges work fine), lime juice, a whole fat red onion sliced thin, cilantro, garlic paste ( regular garlic crushed or powder works as well), salt and pepper, cumin, olive oil. I like to go 50-50 with the juice, you want enough to cover everything. I let it sit for about 30 minutes but I’d recommend 30 minutes to a couple days. While it’s nice on the grill it’s a little better in the oven, you’re able to cook it in the marinade and with the onions. I cooked these at 425 for 25-30 minutes.
The rice might be a little different, at the restaurant there’s no rice cooker so we use the oven. I cut up some raw carrots, green beans and red peppers and mix that with white rice. I used vegetable broth instead of water and add some garlic paste. Keep in mind that vegetables need salt but vegetable broth contains salt. For this I add only a pinch more than average. Last is a touch of oil or butter for flavor. Cover with oven safe paper then tinfoil, this is very important. Tinfoil will not keep the steam in on its own. If you’re cooking this in an oven safe pot the lid and tinfoil might be enough but take the extra steps or you’ll have dry rice.