1 cup long-grain, parboiled rice
2 cups reduced-sodium chicken broth
4 teaspoons jerk seasoning
1 can (15 ounces) red kidney beans, drained and rinsed
1 1/2 pounds boneless, skinless chicken breasts
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.