Jerk chicken with beans & rice

8 small drumb sticks (2.5 lbs total)
2 Tbsp lime juice
3 Tbsp olive oil
2 Tbsp jerk seasoning
1 lg onion, chopped
salt and pepper
2 cloves garlic, finely chopped
1 c. long grain white rice
2 C. chicken broth
15 oz kidney beans, rinsed
2 scallions, thinly sliced

Heat oven to  400 degrees.  Toss chicken with lime juice and 1 Tbsp olive oil.  Sprinkle with jerk seasoning.  Roast until chicken is cooked through, 25  to 30 minutes.

Heat remaining 2 Tbsp oil in a medium saucepan over medium heat.  Add onion, season with 1/2 tsp salt and 1/4 tsp pepper and cook, covered.  Stir occasionally for 5 minutes.  Stir in the garlic and cook for 1 minute.

Stir in rice, then add the broth and bring to boil.  Reduce heat and simmer covered, until the rice is tender and the liquid is absorbed.  (15 - 18 minutes); fluff with a fork.  Fold in the beans and cook until heated through, about 2 minutes.  Fold in the scallions and serve with the chicken.