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2 cups brown rice
1/4 cup olive oil
1 onion , chopped
1 jalapeno, seeded and finely chopped
1 pound boneless skinless chicken breasts cut into 1 inch pieces
salt and pepper
1/2 pineapple, cut into 3/4 inch pieces ( approx 3 cups)
1/2 cup premade bottled jerk marinade
1 15oz can black beans, rinsed
1/2 chopped cilantro
Cook rice in large pot of boiling, salted water, uncovered for about 320 minutes. Drain.
Heat 2 tbsp oil in skillet over med heat and cook onion and jalapeno about 7 minutes til onion is brown. Set aside in bowl.
Add remaining oil to skillet and increase heat to medium high. Season chicken with salt/pepper and cook until brown. Approx. 5 minutes. Add pineapple, and marinade and simmer until chicken is cooked through. Stir in onion mixture, black beans, and cilantro. Cook until beans are heated through.
Serve over rice.
1/4 cup olive oil
1 onion , chopped
1 jalapeno, seeded and finely chopped
1 pound boneless skinless chicken breasts cut into 1 inch pieces
salt and pepper
1/2 pineapple, cut into 3/4 inch pieces ( approx 3 cups)
1/2 cup premade bottled jerk marinade
1 15oz can black beans, rinsed
1/2 chopped cilantro
Cook rice in large pot of boiling, salted water, uncovered for about 320 minutes. Drain.
Heat 2 tbsp oil in skillet over med heat and cook onion and jalapeno about 7 minutes til onion is brown. Set aside in bowl.
Add remaining oil to skillet and increase heat to medium high. Season chicken with salt/pepper and cook until brown. Approx. 5 minutes. Add pineapple, and marinade and simmer until chicken is cooked through. Stir in onion mixture, black beans, and cilantro. Cook until beans are heated through.
Serve over rice.
