One Pot Caribbean Jerk Chicken & Rice

• 2 tablespoon vegetable oil
• 1 pound boneless skinless chicken thighs, cut into 1-inch chunks
• 1 medium red bell pepper, cut into chunks
• 4 1/2 teaspoon mccormick® a hint of sea salt caribbean jerk chicken seasoning, divided
• 1 1/2 cup kitchen basics® all natural unsalted chicken stock
• 1 1/2 cup orange juice
• 1 cup long-grain white rice
• 1 can (15 ounces) black beans, drained and rinsed

1. Heat oil in large skillet on medium-high heat.
2. Add chicken and peppers to skillet.
3. Sprinkle evenly with 3 teaspoons of the Seasoning.
4. Cook 3 minutes, stirring occasionally, until browned.
5. Stir in stock, orange juice, rice, black beans and remaining Seasoning.
6. Bring to simmer.
7. Reduce heat to medium-low; cover.
8. Cook 20 to 25 minutes, stirring halfway through, until most of the liquid has been absorbed and rice is tender.
9. Remove from heat and let stand, covered, 5 minutes.
10. Sprinkle with chopped green onion and serve with lime wedges, if desired.
11. Instant Pot® Cooking Method:
12. To prepare in Instant Pot, reduce amounts of both chicken stock and orange juice to 1 cup each.
13. Heat oil in Instant Pot on SAUTE function.
14. Add chicken and peppers to pot.
15. Sprinkle with 3 teaspoons of the Seasoning.
16. Cook 3 minutes, stirring occasionally.
17. Stir in stock, orange juice, rice, black beans and remaining Seasoning.
18. Close lid.
19. Set Valve to Seal.
20. Select PRESSURE COOK (MANUAL); cook 6 minutes on HIGH PRESSURE.
21. When done, quick-release the pressure.
22. Open lid once pressure inside pot is completely released.
23. Sprinkle with chopped green onion and serve with lime wedges, if desired.