spicy submission for  faccc

Jamaican chicken stew

Ingredients

1 cup uncooked long-grain rice, (I prefer a short grain)

2 teaspoons olive oil

1 cup chopped onion

1 1/2 teaspoons bottled minced garlic

1 pound skinned, boned chicken breast, cut into bite-size 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

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

1 (14.5-ounce) can diced tomatoes, undrained

Preparation

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

While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Combine chicken and the next 5 ingredients (chicken through black pepper) in a bowl. Add chicken mixture to pan; sauté 4 minutes. Stir in wine, beans, and tomatoes. Cover, reduce heat, and simmer 10 minutes or until tender. Serve over rice.