Tuesday, March 23, 2010

Pineapple Jerk Chicken with Rice

2 cups brown rice
1 onion; chopped
1 jalapeno; seeded and chopped
1 lb chicken breasts; cut into 1-inch pieces
1 can diced pineapples; drained
1/2 cup jerk marinade (Lawry's)
1 can black beans; drained and rinsed
1/2 cup cilantro
Olive oil
Salt and pepper


Prepare rice according to package.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and jalapeno and cook until the onion has softened; about 7-9 minutes. Transfer to a bowl. 
Add 2 tablespoons of olive oil to the pan and increase heat to medium-high. Season the chicken with salt and pepper, then add to the pan and cook until lightly browned; 5-7 minutes. 
Add the pineapple and jerk marinade and simmer until the chicken is cooked through; 3 minutes. 
Stir in the onion mixture, black beans and cilantro; cook until the beans are heated through; 1 minute. Season with salt and pepper and serve over rice. 


Chad's rating: 9/10
Amy's rating: 9/10


Recipe adapted from Everyday with Rachael Ray. 

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