Ingredients
1 box (6.8 ounces) Spanish rice mix (such as Rice a Roni)
4 boneless, skinless chicken breast halves (about 1 pounds), split if large and pounded to an even thickness
1 can (15 ounces) black beans, drained and rinsed
2 scallions, trimmed and chopped
1 jalapeno chile, seeded and diced
1 can (8 ounces) pineapple chunks in juice
1 can (14.5 ounces) no-salt-added diced tomatoes
1 tablespoon vinegar
2 teaspoons canola oil
2 tablespoons unsalted butter

Directions
1. Remove seasoning packet from rice mix. Measure out 1 teaspoon and sprinkle over both sides of chicken in a glass dish.
2. In a bowl, combine beans, scallions and jalapeno. Dice pineapple chunks (reserving juice) and add to bowl. Pour 3 tablespoons reserved juice over chicken. Stir 1/3 cup of the diced tomatoes and 1/4 teaspoon of the rice seasoning mix into the bean mixture. Add vinegar and oil; stir and set aside.
3. Prepare Rice. Heat butter in a large, lidded skillet. Add rice mixture. Saute over medium heat, about 3 minutes. Stir in 21/4 cups water, remaining seasoning and remaining diced tomatoes. Bring to a boil. Cover and reduce heat to low. Simmer 20 minutes.
4. Heat grill or grill pan. Once ready, grill chicken 3 to 4 minutes per side, turning once, or until cooked through. Serve chicken with salsa and rice.

Nutrition Facts
Calories 541, Total Fat 12 g, Saturated fat 4 g, Cholesterol 97 mg, Sodium 1045 mg, Carbohydrate 63 g, Fiber 9 g, Protein 44 g,
Percent Daily Values are based on a 2,000 calorie diet