One Pan Cilantro-Lime Chicken and Rice with Black Beans
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Tex-Mex
One Pan Cilantro-Lime Chicken and Rice with Black Beans
Description
Combining bite-sized chicken breast pieces sautéed with the lighter parts of green onions and garlic, this recipe integrates rice, black beans, and green chilies in a chicken broth seasoned with lime zest and juice. The rice absorbs the broth's flavors as it steams covered, resulting in a moist yet fluffy texture. The addition of black beans adds creaminess and subtle earthiness, while lime brightens the whole dish with acidity and fresh notes from cilantro enhance the herbaceous profile.
After cooking, the pan is briefly returned to heat to evaporate any excess moisture, ensuring the rice has the right consistency. Serving this meal is convenient as it combines protein, starch, and legumes with fresh seasoning in a single skillet, suitable for casual dinners.
Ingredients
- 1 lb chicken breast diced into 1-inch cubes, boneless skinless
- 1 Tbsp canola oil
- salt freshly ground
- black pepper freshly ground
- 4 green onions , chopped (keep lighter and darker portions separate)
- 2 cloves garlic , minced
- 1 1/2 cups chicken broth low-sodium
- 1 green chilies chopped, (4 oz) can
- 2 tsp lime zest
- 3 Tbsp lime juice
- 1 black beans rinsed and well drained, (14.5 oz) can
- 2 cups white rice don't use regular rice!, minute
- 1/3 cup cilantro chopped
Instructions
- Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking.
- Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes.
- If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
4.9
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