Recipe(tried): Jamaican Chicken with Rice and Beans

This is a recipe that my family likes a lot, especially my girls. When they were vegetarians, I would brush drained, extra firm tofu with the olive oil/Pickapeppa Sauce and grill that for them. Having discovered Quorn products, I would probably give one of their chicken substitutes a try in this recipe the next time I make it when the girls are home.

Jamaican Chicken with Rice and beans

1 cup raw rice (such as Uncle Ben's Original long grain rice)
2 to 2 1/4 cups cold water
1 tsp. salt

Bring rice, water and salt to a boil. Cover and lower heat to low. Cook about 20 minutes or until rice is done.

1/3 cup freshly squeezed lime juice
2 Tbsp. plus 1 tsp. olive oil
2 tsp. unsulfured molasses
2 cloves garlic, minced
1 fresh jalapeno pepper, seeded and finely chopped
Salt and freshly ground black pepper to taste

Combine above ingredients in large salad bowl.

Add the following:
1 (15 oz.) can Adzuki beans (or black beans), rinsed and well drained
1/2 cup chopped scallions
1 (7 oz.) jar roasted red peppers, drained and diced
6 Tbsp. fresh cilantro, chopped (saving some for garnish)
Cooked rice (see above)

1 lb. boneless, skinless chicken breasts, or equivalent of tofu, or Quorn tenders (Or, in our case 1/2 lb. chicken breasts, and an equivilant amount of tofu or Quorn tenders)
1 tsp. oilve oil
1/4 cup Pickapeppa Sauce

Brush the chicken breasts (or tofu) with combined olive oil and Pickapeppa sauce. Grill until done. Cut into bite size pieces and add to the rice and bean mixture. Garnish with reserved cilantro. Serve warm or at room temperature. (My girls used to like this leftover, cold, for their lunch the next day. It also traveled well to school with them.)