Title: Caribbean-style chicken with black beans
 Categories: Beans, Chicken, Low-fat/low
      Yield: 6 Servings
 
           Nonstick cooking spray
    1/4 ts Salt
    1/4 ts Pepper
      1 lb Chicken breasts without
           Skin
      2 ts Butter
      1    Onion
      2    Cloves garlic -- minced
      1 c  Chicken broth
  1 1/4 c  Long-grain rice
      8 oz Tomato sauce
    1/4 c  Light rum
      1    Green bell pepper -- seeded
           & diced
    1/2 ts Cinnamon
    1/4 ts Cloves, ground
    1/4 ts Salt
        ds Cayenne pepper
     16 oz Black beans -- drained
 
  Coat a skillet with nonstick cooking spray.  Salt and pepper chicken
  and cook in skillet over med. heat for 8-10 mins, or til pieces have
  begun to brown. Place in a med. bowl, let cool, and cut into small
  strips.
  
  In the same skillet, melt marg.  Add onion and garlic. Skim fat off
  top of broth and add 2 tablespoons of broth to skillet.
  
  Cook for 5-6 minutes or til onion is soft, stiffing frequently.
  Meanwhile, prepare rice.
  
  Add tom. sauce, remaining broth and rum to skillet and mix well. Add
  green pepper, reserved chicken and seasonings. Bring to a boil.
  Reduce heat and simmer, uncovered, 15 min or til chicken is tender
  and liquid has thickened. Stir in beans and heat another 2-3 mins.
  Place rice on large platter and top with chicken and bean mix.