Chipotle cilantro lime rice and Beef/Quorn Kabobs

I love the cilantro lime rice at Chipotle so I decided to try to replicate it- Robby loves his grill so I thought we could do kabobs with it. We are both vegetarian-friendly so we did 1 skewer of beef and veggies and another with quorn naked cutlests (fake chicken) and veggies
I found the recipe for the rice online and altered it a lil
1 teaspoon vegetable oil or butter - replaced this with smart balance squeeze butter and ff vegetable oil spray
2 tsp. fresh cilantro
2/3 cup white basmati rice
1 cup water
1/2 teaspoon salt
1 Lime
In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.
KABOBS
marinated 2 quorn naked cutlets in some oiliv oil, balsamic vinegar, soy sauce, water, salt, pepper. I don't have measurements, but try a tablespoon of each of the liquids and a teaspoon of Salt n Pepper and see how that works. Stir the fake chicken around, then add mushrooms, zuchini and let let sit for 10 minutes. Stuck all this on skewers with onions and red bell peppers, grilled and done!
I estimate each plate to be 7-8 points. I measured 1/2 cup of the rice of each plate. If you used quorn instead of beef for the other skewer, it would be 4-6 points for the whole meal.

The rice held the shape from the 1/2 cup measurer, helped the presentation!

Robby had his with a 1/2 avacado, mmmmmm