Cuban Chicken with Black Beans

COMBINE:
2 T. oil
1 T. vinegar
½ t. ground cumin
¼ t. salt

ADD & MARINADE FOR 2 HOURS OR MORE:
4 boneless, skinless chicken breasts (about 1 lb.)

DISCARD MARINADE, COOK CHICKEN 4 – 5 MIN. EACH SIDE IN A SKILLET. MEANWHILE, SAUTE’ FOR 4 MIN IN 1 t. HOT OIL:
1 small, red onion, finely chopped

ADD AND SAUTE’ FOR 1 MIN.:
2 garlic cloves, finely chopped

ADD AND COOK 5 MIN.:
1 can black beans
2 t. lime juice
¼ t. ground cumin
¼ t. ground pepper
1 t. chopped cilantro
2 drops hot-pepper sauce

ADD WATER, IF TOO THICK.
SERVES: 4

Ryan's Review: Just like Nicaragua. Brace yourselves for an ethnic delight (he's a dork).
Renee's thoughts: This was SO good. I did things a little different though. While the chicken was marinating I made the back beans. I then put on the rice. When I knew the rice only had about 8 minutes, I did the chicken. It was so easy and so yummy. we loved it, and so did Isabel.