Ingredients

• 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
• 1/2 cup jerk marinade

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Instructions

1. Prepare rice as label directs.
2. Meanwhile, sprinkle chicken with jerk seasoning. In 12-inch skillet over medium-high heat, in hot oil, cook chicken pieces until browned on all sides, about 5 minutes. With slotted spoon, remove chicken to plate.
3. In drippings remaining in skillet over medium heat, cook onion, about 5 minutes. Add chicken pieces, pineapple chunks, black beans, green chilies and jerk marinade. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 8 to 10 minutes until chicken is tender, stirring occasionally.
4. Serve jerk chicken mixture over rice.