Save yourself some prep time and use a deli-roasted whole chicken for this tasty black bean and rice dish.

Chicken, Black Beans and Rice

2 1/2 cups chicken broth
1 cup long grain rice, uncooked
1/2 teaspoon pepper - divided use
2 tablespoons olive oil
3/4 cup chopped onion
3/4 cup chopped sweet red pepper
1 (15-ounce) can black beans, rinsed and drained thoroughly
1 bay leaf
3 tablespoons red wine vinegar
1/2 teaspoon liquid smoke
1/2 teaspoon salt

1 broiler-fryer chicken, cooked, skinned, boned and cut into pieces

1. In large saucepan, combine chicken broth, rice and 1/4 teaspoon of the pepper. Bring to a boil over high temperature, stir, cover, reduce temperature to low and cook without stirring for 20 minutes.
2. While rice is cooking, place olive oil in small frypan and heat over medium temperature. Add onion and red pepper, stirring and cooking about 5 minutes.
3. Gently stir in black beans, bay leaf, vinegar, liquid smoke, salt and remaining 1/4 teaspoon pepper. Cook on low temperature, uncovered, about 5 minutes.
4. When rice is done, stir the cooked chicken into rice. Gently add black bean mixture, cover, turn off heat and let sit about 5 minutes.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.