Jerk Chicken and Spanish Rice Bowl

Instructions

1. 1

   Cut the chicken breast into bite-sized pieces and place in a bowl. Add the jerk seasoning and toss to coat evenly.

2. 2

   Heat the canola oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6-8 minutes, turning occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

3. 3

   In the same skillet, add the uncooked Spanish rice and toast for 1-2 minutes, stirring frequently.

4. 4

   Pour in the low-sodium chicken broth, then add the black beans, corn kernels, and diced tomatoes. Stir to combine.

5. 5

   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.

6. 6

   Fluff the rice mixture with a fork, then return the cooked jerk chicken to the skillet. Stir gently to combine and heat through for 2-3 minutes.

7. 7

   Serve the jerk chicken and Spanish rice in bowls, garnished with chopped green onions.