Mexican Tomato Rice & Beans with Chicken

Today's recipe combines my love for chicken, rice and Mexican food.  It was actually created by combining two recipes and coming up with my own.  I took a marinade recipe for a Mexican chicken dish and combined it with a recipe for Mexican tomato and rice.  I wasn't for sure how it would turn out but I must say, it actually turned out better than I hoped.  So I thought the least I could do is share it here.

Mexican Tomato Rice & Beans with Chicken 

Ingredients

Marinade1/4 c. orange juice
1 tbsp. lime juice
2 tsp. cider vinegar
1 tbsp. olive oil
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. black pepper

4 chicken breasts (boneless, skinless)
1 cup uncooked medium-grain white rice
1 14-1/2-ounce can petite-cut diced tomatoes
2 Tbs. extra-virgin olive oil
6 medium cloves garlic, finely chopped
1 medium fresh jalapeño, cored and finely chopped
1 15-oz. can black beans, drained and rinsed
2 tsp. salt
2 tsp. ground cumin
1 tsp. chili powder
1/4 cup finely chopped fresh oregano leaves
1/4 cup finely chopped fresh cilantro leaves

Directions

1. Preheat oven to 350 degrees. 
2. Prepare marinade by combining orange juice, lime juice, vinegar, olive oil and seasonings. Reserve 1/2 cup of marinade. Pour the remaining marinade over chicken and marinate in the refrigerator at least 2 hours. Drain. 
3. Bake chicken for one hour or until chicken is cooked through. Baste frequently with reserved marinade during cooking. 
4. Once chicken is cooked, remove from the oven and allow it to cool.  When cool enough to handle, shred or chop the chicken and set aside.
5. Meanwhile, In a 1-quart saucepan, combine the rice with 2 cups cold water.
6. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 min.
7. Remove from the heat and let the pan stand, covered, for another 5 min.
8. While the rice steams, set a fine sieve in a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.
9. Heat a 10- to 12-inch skillet over medium-high heat.
10. Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 min.
11. Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds.
12. Stir in the tomato juice and water mixture and bring to a boil.
13. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5 to 7 min.
14. Add the chicken, tomatoes, oregano, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 min. Serve immediately.