Sprinkle chicken with salt and pepper, brown in skillet over medium heat (8 to 10 minutes or until browned). Remove and reserve - when cool enough, cut chicken into strips.
In same skillet, melt butter. Add onion, garlic, and two tbsp of broth. Cook until onions soft, stirring frequently.
Meanwhile, be cooking rice per package directions.
Add tomato sauce, remaining chicken broth, and rum to skillet. Stir and mix well. Add pepper, reserved chicken, cinnamon, cloves, salt, cayenne, and bring to boil. Reduce and simmer, 15 min or until chicken tender and liquid thickened. Stir in beans and heat 2 or 3 minutes longer.
Serve rice individually topped w/ chicken and bean mixture.