Jamaican Chicken, Rice, and Bean Salad

This is a "Cooking Light" recipe and it's fabulous-- perfect for a hot summer day!

• Ready In: 1 hr 3 mins
• Serves: 6

Ingredients

• 1  cup long-grain white rice
• 1⁄3 cup fresh lime juice
• 2  tablespoons canola oil
• 2  teaspoons molasses
• 2  cloves garlic, finely minced
• 1  whole  jalapeno pepper, seeded & finely minced
• 1 (15 ounce) can black beans, drained and rinsed
• 1⁄2 cup  chopped scallion
• 1 (7 1/2ounce) bottle  roasted red peppers, drained and chopped
• 6  tablespoons  chopped fresh cilantro
• 1  lb boneless skinless chicken breast
• 1⁄4 cup  Pickapeppa Sauce

Directions

1. Cook rice as directed.
2. Drain into a sieve and rinse with cold water to separate grains, set aside.
3. Prepare grill or broiler.
4. Spray chicken with cooking spray and broil, basting with 3 tablespoons of the Pickapeppa sauce, until chicken is done (about 4 minutes per side).
5. Transfer to a plate and cool slightly.
6. In a large bowl, whisk together lime juice thorugh jalapeno pepper, plus one tablespoon of the Pickapappa sauce.
7. Season with salt ans freshly ground black pepper.
8. Add beans, scallions, roasted red peppers, 4 tablespoons of the cilantro, and rice.
9. Mix well and set aside.
10. Cut chicken in half lengthwise and then cut into thin slices.
11. Add to rice mixture.
12. Sprinkle with remaining chopped cilantro before serving.
13. This can be served warm or cold.
14. It can also be made up to 24 hours in advance and refrigerated.