This rice, bean, and seasoned chicken salad is tops. Pickapeppa sauce is a sweet and sour, mild hot pepper sauce from Jamaica.
1 cup long-grain rice - cooked and cooled
1/3 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons molasses
2 cloves garlic - finely chopped
1 jalapeno pepper - seeded and chopped
salt and pepper
15 ounces black beans - rinsed and drained
1/2 cup scallions - chopped
7 ounces bell pepper - roasted
1/3 cup cilantro - chopped
1 pound chicken breast halves
1 tablespoon olive oil
1/4 cup Pickapeppa sauce
Set cooked rice aside. In a large bowl, whisk together lime juice, olive oil, molasses, garlic, and jalapeno. Season with salt and pepper. Add beans, scallions, roasted bell peppers, cilantro and the cooked rice. Set aside.
Meanwhile preheat the broiler and broiler pan. Brush chicken with 1 tablespoon olive oil and broil, basting with Pickapeppa sauce, until the meat is no longer pink in the center (4 minutes per side). Cut the chicken into thin slices. Serve over rice.
Calories: 812 Calories From Fat: 22%
Protein: 54g Carbohydrate: 113g
Cholesterol: 77mg Sodium: 77mg