Brazilian Chicken with Black Beans and Rice

1/2 c. instant brown rice (I used regular brown rice*)
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. ground allspice
4 5-oz boneless skinless chicken breasts
1 tsp. olive oil
1 medium onion, chopped
2 T water
1 garlic clove, minced
1 15 1/2-oz. can black beans, rinsed and drained
1 T lime juice
2 T chopped fresh cilantro

Cook rice according to package directions omitting salt and butter.

Meanwhile, stir together cumin, coriander, thyme, salt and allspice.  Sprinkle on both sides of chicken.

Heat oil in a large nonstick skillet over medium-high heat.  Add chicken and cook, turning occasionally, until cooked through.  Transfer to plate; cover and keep warm.

Add onion and water to same skillet and cook over medium heat, stirring occasionally, until softened.  Add garlic and cooking, stirring constantly until fragrant.  Add beans and lime juice and cook, stirring often, until heated through.  Stir in rice and 1 T cilantro.

Divide chicken and rice and beans evenly among 4 serving plates.  Sprinkle evenly with remaining 1 T cilantro.

YIELD:  4 servings; 1 serving (1 chicken breast and about 3/4 cup rice and beans) = 7 WW PP

**If you use regular brown rice instead of instant, the PP value will increase to 8 PP per serving.