Jamaican Chicken, Rice, And Bean Salad

Total Time: 1 hr 3 mins Preparation Time: 35 mins Cook Time: 28 mins

Ingredients

• Servings: 6
• 1 cup long-grain rice
• 1/3 cup fresh lime juice
• 2 tablespoons canola oil
• 2 teaspoons molasses
• 2 cloves garlic, finely minced
• 1 whole jalapeno pepper, seeded & finely minced
• 1 (15 ounce) can black beans, drained and rinsed
• 1/2 cup chopped scallion
• 1 (7 1/2 ounce) bottle roasted red peppers, drained and chopped
• 6 tablespoons chopped fresh cilantro
• 1 lb boneless skinless chicken breast
• 1/4 cup pickapeppa sauce

Recipe

• 1 cook rice as directed.
• 2 drain into a sieve and rinse with cold water to separate grains, set aside.
• 3 prepare grill or broiler.
• 4 spray chicken with cooking spray and broil, basting with 3 tablespoons of the pickapeppa sauce, until chicken is done (about 4 minutes per side).
• 5 transfer to a plate and cool slightly.
• 6 in a large bowl, whisk together lime juice thorugh jalapeno pepper, plus one tablespoon of the pickapappa sauce.
• 7 season with salt ans freshly ground black pepper.
• 8 add beans, scallions, roasted red peppers, 4 tablespoons of the cilantro, and rice.
• 9 mix well and set aside.
• 10 cut chicken in half lengthwise and then cut into thin slices.
• 11 add to rice mixture.
• 12 sprinkle with remaining chopped cilantro before serving.
• 13 this can be served warm or cold.
• 14 it can also be made up to 24 hours in advance and refrigerated.