Recipe Details
Ingredients
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1cupuncooked long-grain rice
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1poundboneless skinless chicken breasts, cut into 1/2- to 3/4-inch pieces
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1teaspoonJamaican jerk seasoning blend
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1tablespoonvegetable oil
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1mediumonion, diced
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1(20 ounce) canpineapple chunks, drained
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1(15 ounce) canblack beans, drained and rinsed
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1(4.5 ounce) canchopped green chilies
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½cupjerk marinade
Cooking Directions
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Prepare rice according to package directions.
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Meanwhile, warm oil in a 12-inch skillet over medium-high heat. Sprinkle chicken with jerk seasoning. Cook chicken pieces in hot oil until browned on all sides, about 5 minutes. Use a slotted spoon to transfer chicken to a plate.
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Cook onion with drippings in the skillet over medium heat until softened, about 5 minutes. Return chicken pieces to the skillet along with pineapple chunks, black beans, green chilies, and jerk marinade.
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Bring to a boil over high heat, then reduce heat to low. Cover and simmer, stirring occasionally, until chicken is tender, 8 to 10 minutes.
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Serve jerk chicken mixture over cooked rice.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories376 | |
% Daily Value * | |
Total Fat 4g |
6% |
Saturated Fat 1g |
5% |
Cholesterol 39mg |
13% |
Sodium 1204mg |
52% |
Total Carbohydrate 61g |
22% |
Dietary Fiber 7g |
24% |
Total Sugars 20g |
|
Protein 22g |
44% |
Vitamin C 27mg |
30% |
Calcium 61mg |
5% |
Iron 4mg |
20% |
Potassium 529mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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