SW recipe: Jerk Chicken With Rice and Beans

Ingredients

 

  • 2 1/2 cups dried basmati rice
  • Salt and freshly ground black pepper
  • 15-ounce can red kidney beans or pigeon peas, drained
  • 1/2 bunch scallions, chopped
  • Spray oil
  • limes
  • 2 1/2 tablespoons jerk seasoning
  • skinless and boneless chicken breasts, visible fat removed

Directions

In a heavy large saucepan, add the rice, broth or water, and ½ teaspoon salt. Bring to a boil over high heat.

Reduce the heat to low, cover tightly, and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed.

Remove from the heat.

Fluff the grains with a fork.

Stir in the beans and scallions and cover to keep warm.

Meanwhile, preheat the broiler.

Line the broiler-pan rack or a rimmed baking sheet with foil. Spray with spray oil.

Squeeze 3 of the limes and cut the remaining lime into wedges for serving.

In a cup, mix the jerk seasoning and lime juice to make a thick paste.

Using a sharp knife, cut 3 or 4 crosswise slashes in the skinned side of each chicken breast. Rub the jerk paste all over to coat evenly, making sure you get some into the slashes.

Put the chicken on the prepared pan and broil 4–6 inches from the heat source, about 5 minutes on each side, or until it’s browned and cooked through.

Pile the rice onto a warmed serving platter and top with the chicken.

Serve hot with the lime wedges and steamed broccoli or broccolini.

 

 

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