Jenny's Jamaican Chicken Stew

• 1 cup uncooked long-grain rice (I used brown rice)


• 2 teaspoons olive oil
  
• 1 cup chopped onion


• 1 large garlic clove, minced


• 1 pound skinless, boneless chicken breast, cut into bite-sized pieces


• 1 teaspoon curry powder


• 1 teaspoon dried thyme


• 1/2 teaspoon ground allspice


• 1/2 teaspoon crushed red pepper


• 1/2 teaspoon cracked black pepper


• 1/4 cup dry red wine


• 2 tablespoons capers


• 1 (15-ounce) can black beans, rinsed and drained


• 1 (14.5-ounce) can diced tomatoes, undrained


• Cilantro sprigs (optional)

Prepare the rice according to package directions, omitting salt and fat. Keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and saute 3 minutes or until tender. Combine chicken and next 5 ingredients (chicken through black pepper). Add chicken mixture to pan; saute 4 minutes. Stir in wine, capers, beans, and tomatoes. Cover, reduce heat, and simmer for 10 minutes or until tender. Serve over rice. Garnish with cilantro sprigs, if desired. Yield: 4 servings (serving size: 1 1/2 cups stew and 3 /4 cup rice).