Serves 4
1 cup uncooked rice (try red or brown!)
2 tablepsoons Sonoma Smoked Olive Oil
1 tablespoon Santa Fe Chile Smoked Olive Oil
1 cup chopped yellow onion
2 large cloves garlic, minced
1 lb. boneless, skinless chicken breast,
cut into bite-size pieces
1 teaspoon curry powder
1/2 teaspoon dried thyme
1/2 teaspoon ground allspice
1/2 teaspoon cracked red pepper
1/2 teaspoon cracked black pepper
1/4 cup dry red wine
2 tablespoons capers
1 – 15 oz. can black beans, rinsed & drained
1 – 14.5 oz. can diced tomatoes; drained well
fresh cilantro (optional)

Instructions
Prepare the rice according to package directions, omitting the salt & fat.  Keep warm.  Heat 2 tablespoons Sonoma Smoked Olive Oil in a large nonstick skillet over medium-high heat.  Add onions and garlic and sauté 2 to 3 minutes or until tender.  Combine chicken, curry, thyme, allspice, red pepper & black pepper in a bowl and mix well.  Add chicken mixture to the pan and sauté 4 to 5 minutes.  Stir in wine, capers, beans and tomatoes.  Cover and reduce heat to simmer for 10 minutes or until tender.  Serve over rice.  Drizzle 1 tablespoon (or to taste!) of Santa Fe Smoked Olive Oil and garnish with fresh cilantro. — Steve "The Cook"