Jerk Chicken with Beans and Rice

This is a total "cheater" dinner - super easy dinner for the winter. I had to add it to the blog because my brother calls me several times year and asks how I make this so now I just have to say, "it's on the blog."

INGREDIENTS

  • Chicken thighs - with skin and bone or boneless/skinless, whatever you prefer.
  • Grace brand Jamaican jerk seasoning (it's in a jar)
  • Cooked rice (I like to cook it in chicken stock)
  • 1 can of black beans, drained and rinsed
  • Salsa
  • Tzatziki or Greek Yogurt

Icing

SAUCE

toppings

dressing

INSTRUCTIONS

  1. Cook 1/2 c rice in 1 c chicken stock. Once rice is cook, let it stand 5 minutes then take the lid off and let the steam escape. You can make the rice ahead or use leftovers!
  2. Toss the chicken in a small amount of jerk chicken seasoning.
  3. If chicken has skin, bake it in a hot oven until cooked and skin crispy, if using boneless/skinless, chop into bite sized pieces and fry with a bit of canola oil until cooked through.
  4. Mix the cooked rice, beans and salsa in a frying pan on medium heat. Add salsa to taste - start with about 1/2 c.
  5. Season rice mixture with salt and pepper and your done!

TIPS & HINTS

This seasoning is very spicy so be cautious. How much you use is a very individual thing but the first time you make it think in terms of using a few tsps or a tbsp - now half the jar!!!

I serve with with tzatziki or Greek yogurt on the side. It help tame the heat.

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