Jerk Chicken & Rice
Jerk seasoning adds its famous spicy kick to this chicken, bean, and rice main-dish recipe.
Ingredients
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1 cup long-grain, parboiled rice
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2 cups reduced-sodium chicken broth
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4 teaspoons jerk seasoning
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1 can (15 ounces) red kidney beans, drained and rinsed
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1-1/2 pounds boneless, skinless chicken breasts
Directions
1.
Heat oven to 450 degree F. Coat a baking dish with nonstick cooking spray.
2.
Cook rice following package directions, about 25 minutes, replacing water with the broth and adding 1 teaspoon of the jerk seasoning. Gently stir in kidney beans during the last 5 minutes of cooking.
3.
Meanwhile, cut the chicken into 1-inch pieces and toss with remaining 3 teaspoons of jerk seasoning. Place in prepared pan and bake at 450 degree F for 15 minutes or until internal temperature reaches 160 degree F on an instant-read thermometer, turning once halfway through.
4.
Serve the chicken with the rice and beans on the side.
Nutrition information
Calories 487, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 99 mg, Carbohydrate 59 g, Fiber 12 g, Protein 52 g.
Percent Daily Values are based on a 2,000 calorie diet
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