Spicy Jamaican Chicken and Rice

From the book, "It's in the Bag" by Michelle and Trent Snow

Adjusted and scaled to feed 8:

2 cups water
2 cups rice

2 (13 oz) cans chicken meat, including broth
2 (15 oz) cans black beans, drained and rinsed
2 (14 oz) cans diced tomatoes

4 tbsp chopped fresh cilantro
1 tsp garlic powder
1/2 cup chopped red onion
2 tsp curry powder
2 tsp thyme
1 tsp allspice
1 tsp crushed red pepper flakes
1 tsp black pepper
juice from one lime

To cook rice: In a heavy bottomed suace pan with a tight fitting lid, place 2 cups cold water and add 2 cups rice. Boil on high heat for 15 minutes. Remove from heat and set aside for 10 minutes, then fluff. Do not lift the lid while rice is resting. (Adjust this to the package directions of the kind of rice you are using - we used brown rice.)
In a medium saucepan: combine remaining ingredients. Simmer over medium heat fo 10 minutes. Spoon rice into bowl and top with chicken mixture to serve.

Nice flavor, not too spicy, but definitely has some heat!