Anononymous 8-08-05

4 Fresh Boneless, Skinless Chicken Breasts

2 cups Uncle Ben\\\'s Brand Instant Rice ( or brand of your choice )

1 tablespoon olive oil

1 teaspoon minced garlic

2 cups defatted reduced-sodium chicken broth

1 can (15 oz.) black beans, rinsed and drained

1 to 2 teaspoons minced jalape�o peppers

1/2 teaspoon ground cumin

2 tablespoons chopped, fresh cilantro

4 lime wedges

1/2 cup mild, medium or hot chunky salsa

Rinse fresh chicken under cold water or remove protective ice glaze

from frozen chicken by holding under lukewarm, running water for 1

to 2 minutes. Pat dry. In large, nonstick skillet, heat olive oil

and garlic; add chicken. Cook over medium heat 5 to 7 minutes (4 to

6 minutes using fresh chicken) or until chicken is lightly browned.

Stir in broth, beans, jalape�o peppers and cumin; cover. Simmer 10

to 15 minutes or until chicken juices run clear. Insert an

instant-read thermometer into the thickest part of the chicken.

Internal temperature should read 170 F. Stir in rice; cover. Let

stand 5 minutes Sprinkle with cilantro. Serve with lime wedges and

salsa. Refrigerate leftovers