Pineapple Jerk Chicken and Rice

By shelle

Ingredients

• 2 cups brown rice
• 1/4 cup extra-virgin olive oil
• 1 onion, chopped
• 1 jalapeño chile—stemmed, seeded and finely chopped
• 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
• Salt and pepper
• 1/2 pineapple, cut into 3/4-inch pieces (about 3 cups)
• 1/2 cup jerk marinade, such as Lawry's
• One 15-ounce can black beans, rinsed
• 1/2 cup chopped cilantro

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

In a large pot of boiling, salted water, cook the rice, uncovered and stirring occasionally, until tender, about 30 minutes; drain.

Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and jalapeño and cook until the onion is browned, 7 minutes; transfer to a bowl.

Add the remaining 2 tablespoons olive oil to the same skillet and increase the heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until browned, 5 to 7 minutes. Add the pineapple and jerk marinade and simmer until the chicken is cooked through, 2 to 3 minutes. Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through, about 1 minute. Season with salt and pepper and serve over the rice.