Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        ground chicken
   1      cup           cooked white rice
   1      cup           rinsed and drained canned black beans
   1      cup           thinly sliced scallions
     1/2  cup           firm white bread crumbs
   2      tablespoons   lime juice
   1      tablespoon    seeded and minced fresh or pickled -- up to 2
                        -- jalapeño
                        peppers
   3      cloves        garlic -- minced
   2      teaspoons     grated lime peel
   2      tablespoons   chopped fresh thyme -- or 2 teaspoons
                        -- dried
   2      tablespoons   chopped fresh sage -- or 1 1/2 teaspoons
                        -- dried
   1      teaspoon      salt
     3/4  teaspoon      ground allspice
     1/2  teaspoon      cayenne
     1/2  teaspoon      ground cinnamon
   1                    egg
   3      tablespoons   jalapeño jelly

Preparation:

1. Preheat the oven to 350 degrees F. In a large mixing bowl, use your hands to gently but thoroughly combine the ground chicken, rice, beans, scallions, bread crumbs, lime juice, jalapeños, garlic, lime peel, thyme, sage, allspice, cayenne, cinnamon and egg. 2. In a 13-by-9-inch baking pan, shape the mixture into a 9-by-5-inch loaf, or pat it into a 9-by-5-inch loaf pan, smoothing the top. In a small saucepan or in a microwave oven, heat the jelly until melted, then spread it over the top of the loaf. 3. Bake until the loaf is firm, the top is richly browned and a meat thermometer inserted into the center of the loaf registers 160 degrees F, about 1 hour. Let the meatloaf stand in the pan for 10 minutes before slicing to serve. Leftovers Make sandwiches on Italian bread spread with mayonnaise mixed with a little jalapeño jelly. Add shredded lettuce or sprouts.