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Hot Chicken and Rice In A Skillet

4 whole boneless, skinless chicken breasts, cut into large pieces
2 cups instant rice (yes you must use instant for this recipe)
1 tablespoon olive oil
1 teaspoon minced garlic
1/2 to 1 cup diced onion
2 cups chicken broth (I use low salt)
1 can (15 oz.) black beans, rinsed and drained
1 to 2 teaspoons minced jalapeño peppers
1/2 teaspoon ground cumin
2 tablespoons chopped, fresh cilantro
4 lime wedges
1/2 cup mild, medium or hot chunky salsa

In large, nonstick skillet, heat the olive oil and add the garlic and onions. Saute for 1 to 2 minutes and then add the chicken. Cook over medium heat 5 to 7 minutes or until chicken is lightly browned. Stir in broth, beans, jalapeño peppers and cumin; cover. Simmer 10 to 15 minutes or until chicken juices run clear. Stir in the rice and cover. Let stand 5 minutes Sprinkle with cilantro. Serve with lime wedges and salsa.