260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

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Oryana Natural Foods Market

Zesty Chicken, Rice and Bean Salad

September 1, 2011, 10:09 am

Adapted from Eating Well
Serves 6

1 cup long-grain white rice
1/4 cup lime juice
2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
2 teaspoons molasses
2 cloves garlic, minced
1 jalapeño pepper, seeded and finely chopped
Salt to taste
1 15-ounce can black beans, rinsed
3 green onions, chopped
1 7-ounce jar roasted red peppers, rinsed and diced (or half of a 12 oz. jar)
6 tablespoons chopped fresh cilantro, divided
1 pound boneless skinless chicken breasts, trimmed
2 tablespoons Worcestershire sauce
1 teaspoon hot sauce
Lime wedges for garnish

Bring 1 1/2 cups of water and rice and a little salt to a boil. Cover and cook over low heat until rice is cooked, 12 to 15 minutes. Rinse under cold water, drain and set aside. Whisk together lime juice, 2 tablespoons oil, molasses, garlic and jalapeño in a large bowl. Season with salt and pepper. Add beans, green onions, red peppers, 4 tablespoons of the cilantro and the cooked rice. Set aside. Meanwhile, prepare the grill or preheat the broiler and broiler pan. Toss chicken with the remaining 1 teaspoon oil, Worcestershire and hot sauce, and grill or broil, until the meat is no longer pink in the center, about 4 minutes per side. Let cool slightly. Cut the chicken in half lengthwise and cut into thin slices against the grain. Add to the rice mixture. Taste and adjust seasonings with salt and pepper. Garnish with lime wedges and the remaining 2 tablespoons cilantro.