Margarita Grilled Chicken with black beans and rice

-1.25 lbs of thin chicken breast (5 breasts)
-1 c. Margaritaville margarita mix (discard after the chicken is marinaded)

-2 (15 oz) cans Goya black beans
-.5 teaspoon sugar
-1 teaspoon ground cumin
-.5 teaspoon chili powder
-.5 teaspoon garlic powder

-2 packages Uncle Ben's Ready Jasmine Rice

-2 plum tomatos (diced)
-3 limes (.5 lime per serving)
-pinch of cilantro to sprinkle on top of the chicken at the end

I calculated the ingredients for 1 serving. This recipe makes 5 chicken breasts, about 5-6 servings of beans, and about 5-6 servings of rice. It was more accurate for me to calculate the nutritional information that goes on each plate, versus trying to divide up the entire meal into servings.

Chicken- put the mix in a bag with the chicken and let it marinade for at least 2 hours. Discard the leftover marinade and grill until no longer pink. I put some pepper on the chicken while it was grilling.

Beans- put all of the ingredients in a saucepan and mix thoroughly. Simmer for 10 minutes. I drained and rinsed the beans, and then added .5 c. water to the pan.

Rice- follow the directions on the package. The ready rice takes 90 seconds.

Put .5 c. beans on the plate, followed by .5 c of jasmine rice in the center. Squeeze a quarter of a lime over the rice and beans. Add a piece of chicken on top of the rice (I sliced mine up into strips). Top with half of a diced tomato and a pinch of cilantro. Squeeze another quarter of a lime over top of the chicken.

Serving Size: One serving is .5 c. of beans, .5 c. of rice, 1 chicken breast, and half of a diced tomato.

Number of Servings: 1

Recipe submitted by SparkPeople user SNEVIL1.