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| | Nonstick cooking spray |
| 1/4 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 x ca. 450 g | Chicken breasts without skin |
| 2 Teelöffel | butter |
| 1 | onion |
| 2 | cloves garlic minced |
| 1 Tasse | chicken broth |
| 1 1/4 Tasse | Long grain rice |
| 8 x ca. 30 g | tomato sauce |
| 1/4 Tasse | rum light |
| 1 | Green bell pepper; seeded & diced |
| 1/2 Teelöffel | cinnamon |
| 1/4 Teelöffel | Cloves; ground cloves |
| 1/4 Teelöffel | salt |
| 1 Prise | cayenne pepper |
| 16 x ca. 30 g | Black beans drained |
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Coat a skillet with nonstick cooking spray. Salt and pepper chicken and cook in skillet over med. Heat for 8-10 mins, or til pieces have begun to brown. Place in a med. Bowl, let cool, and cut into small strips. In the same skillet, melt marg. Add onion and garlic. Skim fat off top of broth and add 2 tablespoons of broth to skillet.
Cook for 5-6 minutes or til onion is soft, stiffing frequently. Meanwhile, prepare rice.
Add tom. Sauce, remaining broth and rum to skillet and mix well. Add green pepper, reserved chicken and seasonings. Bring to a boil. Reduce heat and simmer, uncovered, 15 min or til chicken is tender and liquid has thickened. Stir in beans and heat another 2-3 mins. Place rice on large platter and top with chicken and bean mix.
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