Molasses adds rich flavor to the dressing of this chicken, rice and bean salad.

Makes 6 servings, 1 1/3 cups each

ACTIVE TIME: 45 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

1 cup long-grain white rice
1/3 cup lime juice
2 tablespoons plus 1 teaspoon canola oil, divided
2 teaspoons unsulfured molasses
2 cloves garlic, finely chopped
1 jalapeño pepper, seeded and finely chopped
Salt & freshly ground pepper to taste
1 15-ounce can adzuki beans or black beans, rinsed
1/2 cup chopped scallions (3 scallions)
1 7-ounce jar roasted red peppers, rinsed and diced
6 tablespoons chopped fresh cilantro, divided
1 pound boneless skinless chicken breasts, trimmed
1/4 cup Pickapeppa sauce
Lime wedges for garnish

1. Bring a medium pot of salted water to a boil. Add rice and cook over medium heat until rice is tender but still firm, 12 to 15 minutes. Drain in a sieve and rinse under cold water to separate grains. Drain well and set aside.
2. Whisk together lime juice, 2 tablespoons oil, molasses, garlic and jalapeño in a large bowl. Season with salt and pepper. Add beans, scallions, red peppers, 4 tablespoons of the cilantro and the cooked rice. Set aside.
3. Meanwhile, prepare the grill or preheat the broiler and broiler pan. Brush chicken with the remaining 1 teaspoon oil and grill or broil, basting with Pickapeppa sauce, until the meat is no longer pink in the center, about 4 minutes per side. Let cool slightly.
4. Cut the chicken in half lengthwise and cut into thin slices against the grain. Add to the rice mixture. Taste and adjust seasonings with salt and pepper. Garnish with lime wedges and the remaining 2 tablespoons cilantro.

NUTRITION INFORMATION: Per serving: 352 calories; 7 g fat (1 g sat, 4 g mono); 42 mg cholesterol; 46 g carbohydrate; 22 g protein; 4 g fiber; 419 mg sodium; 338 mg potassium.
Nutrition bonus: Vitamin C (17% daily value), Folate (33% dv), Iron (21% dv), Selenium (27% dv).
3 Carbohydrate servings
Exchanges: 2 1/2 starch, 3 very lean meat, 1 fat

MAKE AHEAD TIP: Cover and refrigerate up to 1 day.

I have been making this for years! It's one of my favorite spring/summer recipes. It's good made in advance as well.

Nancy, Houston, TX