Jalapeno Chicken and Rice in a Skillet

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 jalapeño 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,
jalapeño 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





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