Rarely do I cut a recipe out of a magazine and then make it exactly like it says to but tonight I did. The picture looked so good and I happened to have all the ingredients on hand so I went to work on this jerk chicken. My husband commented how good it was even several hours after dinner. He thought it tasted very fresh. I discovered a new kitchen tool I need during this process, a meat tenderizer. It said to pound the chicken to uniform thickness. It would have been much easier with the proper tool. On the list it goes!

Jerk Chicken with Rice, Black Beans, and Pineapple (Real Simple February 2008)

1 Cup Long-Grain White Rice
1/4 Cup Cider Vinegar
1/4 Cup OJ
2 Tablespoons Jerk Seasoning
1 Tablespoon Grated Ginger
4 6-Ounce Boneless Skinless Chicken Breasts
Kosher Salt and Pepper
1 Tablespoon Olive Oil
1 15 Ounce Can Black Beans, drained and rinsed
8 Ounces Fresh Pineapple, cut into chunks

Cook the rice according to the package.

Combine the vinegar, rum, jerk sauce, and ginger in a measuring cup or small bowl; set aside.

Pound the chicken to an even thickness. Season it with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat the oil in a skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes.

Divide the chicken and sauce among plates.

Stir the beans into the rice. Serve chicken with rice bean mixture and pineapple.