Ingredients
6
6 servings
- •1 cup uncooked long-grain rice
- •1 pound boneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
- •1 teaspoon Jamaican jerk seasoning blend
- •1 tablespoon vegetable oil
- •1 medium onion, diced
- •1 (20 ounce) can pineapple chunks, drained
- •1 (15 ounce) can black beans, drained and rinsed
- •1 (4.5 ounce) can chopped green chilies
- •0.5 cup jerk marinade
Instructions
- Prepare rice according to package directions.
- Meanwhile, warm oil in a 12-inch skillet over medium-high heat. Sprinkle chicken with jerk seasoning. Cook chicken pieces in hot oil until browned on all sides, about 5 minutes. Use a slotted spoon to transfer chicken to a plate.
- Cook onion with drippings in the skillet over medium heat until softened, about 5 minutes. Return chicken pieces to the skillet along with pineapple chunks, black beans, green chilies, and jerk marinade.
- Bring to a boil over high heat, then reduce heat to low. Cover and simmer, stirring occasionally, until chicken is tender, 8 to 10 minutes.
- Serve jerk chicken mixture over cooked rice.
Nutritional Facts
Per 6 servings
- Calories: 376
- Carbohydrate: 61g
- Fat: 4g
- Fiber: 7g
- Protein: 22g
- Sugar: 20g
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