Sprinkle chicken with freshly ground pepper to taste. In a 12 inch

skillet, saute chicken in olive oil about three minutes on each side;

remove from pan. To pan drippings, add onion, green pepper, jalapeno

pepper and garlic. Cook two minutes, or until onions are softened.

Stir in cumin, tomatoes, lemon juice and black beans. Return chicken

to pan; cover and simmer 20 minutes. Remove lid and continue to cook

until chicken is done and juices run clear, about 10 minutes. Serve

with rice.