Recipe for Jamaican Beans and Rice

Ingredients for Jamaican Beans and Rice:
30 oz red or black beans, rinsed and drained.
14 oz of fat-free reduced-sodium chicken broth.
1/2 cup of chopped onion.
1/2 cup of chopped pepper, either red or green.
1 teaspoon of minced garlic.
1/2 small jalapeño chili, veins and seeds discarded, minced.
1 1/4 teaspoons of dried thyme leaves.
1/4 teaspoon of ground allspice.
1 tablespoon of vegetable oil.
2 cups of cubed peeled sweet potatoes (half-inch cubes).
3 tablespoons of lime juice.

Jamaican Beans and Rice preparation instruction:
Sauté onion, pepper, garlic, jalapeño, thyme, and allspice in oil in medium saucepan for about three minutes.

Add chicken broth, beans and sweet potatoes to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until sweet potatoes are tender, for about fifteen minutes.

Stir in the lime juice and serve over rice.