Jerk Chicken with Black-Eyed Peas and Rice


1 cup uncooked regular Brown Basmati Rice

2 cups water

4 boneless skinless chicken breast halves

1 teaspoon dry Caribbean jerk seasoning (look out for glutamates on label)

1 (15-oz) can black-eyed peas, drained, rinsed

1/2 teaspoon cumin

4 lime wedges

Cook rice in water in water as directed on package.

Heat grill. Sprinkle jerk seasoning over chicken breast halves.

When ready to grill, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals or in oven-broiler 4 to 6 inches from the heat source. cook 12 to 15 minutes or until chicken is fork-tender and juices run clear, turning once.

Add black-eyed peas and cumin to rice; mix well. Serve chicken over rice mixture with lime wedges.

4 servings

A Spring Mix salad is a nice addition to this meal!