Caribbean Chicken With Black Beans and Rice

• 2 tablespoons olive oil
• 1/4 teaspoon pepper
• 4 bone-in, chicken breasts (or boneless, skinless)
• 1 onion, chopped
• 1 red bell pepper, seeded and diced
• 1 jalapeno, seeded and diced
• 2 garlic cloves, minced
• 1 cup fat-free chicken broth
• 1/3 cup orange juice
• Zest of 1 orange
• 2 teaspoons honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cloves, ground
• 1/8 teaspoon allspice
• 1/2 teaspoon red pepper flakes
• 2 (141/2 ounce) cans black beans, rinsed and drained
• 4 cups cooked brown rice
• Chopped cilantro

Film skillet with olive oil and heat. Flatten chicken breasts slightly, sprinkle pepper on chicken and cook in skillet over medium heat for 5-6 minutes, so that the surfaces have a nice brown color and are no longer opaque. Remove the chicken to a plate cover to keep warm and return the pan to heat.

In the same skillet, heat additional olive oil if needed. Add onion, red peppers and jalapenos. If the pan becomes dry, add 2 tablespoons of broth to skillet. Cook for 5-6 minutes or until soft, stirring frequently. In the last minute of cooking, add the garlic.

Add remaining broth and orange juice to skillet and mix well. Add honey and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes or until liquid has thickened.

Stir in beans and heat another 2-3 minutes. Place rice on 4 plates, top with bean mix with chicken on the side. Sprinkle with cilantro and orange zest. Serves 4.