Caribbean-Style Chicken With Black Beans

• 1 lb boneless skinless chicken breast, trimmed of fat
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons butter
• 1 medium onion, chopped
• 2 garlic cloves
• 1 cup chicken broth
• 1 1/4 cups brown rice, uncooked
• 1 (8 ounce) can tomato sauce
• 1/4 cup light rum
• 1 green bell pepper, diced
• 1/2 teaspoon cinnamon, ground
• 1/4 teaspoon clove, ground
• 1/8 teaspoon cayenne
• 1 (16 ounce) can black beans, drained

1. Sprinkle chicken with salt and pepper, brown in skillet over medium heat (8 to 10 minutes or until browned). Remove and reserve - when cool enough, cut chicken into strips.
2. In same skillet, melt butter. Add onion, garlic, and two tbsp of broth. Cook until onions soft, stirring frequently.
3. Meanwhile, be cooking rice per package directions.
4. Add tomato sauce, remaining chicken broth, and rum to skillet. Stir and mix well. Add pepper, reserved chicken, cinnamon, cloves, salt, cayenne, and bring to boil. Reduce and simmer, 15 min or until chicken tender and liquid thickened. Stir in beans and heat 2 or 3 minutes longer.
5. Serve rice individually topped w/ chicken and bean mixture.

chicken, salt, black pepper, butter, onion, garlic, chicken broth, brown rice, tomato sauce, light rum, green bell pepper, cinnamon, cayenne, black beans

Taken from www.food.com/recipe/caribbean-style-chicken-with-black-beans-267439 (may not work)