One Pan Cilantro-Lime Chicken and Rice with Black Beans - Cooking Classy

By perryvail

Ingredients

• 1 lb boneless skinless chicken breasts, diced into 1-inch cubes
• 1 Tbsp canola oil
• Salt and freshly ground black pepper
• 4 green onions, chopped (keep lighter and darker portions separate)
• 2 cloves garlic, minced
• 1 1/2 cups low-sodium chicken broth
• 1 (4 oz) can chopped green chilies
• 2 tsp lime zest
• 3 Tbsp lime juice
• 1 (14.5 oz) can black beans, rinsed and well drained
• 2 cups minute white rice (don't use regular rice!)
• 1/3 cup chopped cilantro

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from cookingclassy.com

Preparation

Step 1

If you want this more burrito bowl style, you can definitely serve it with shredded monterrey jack or cheddar cheese, diced Roma tomatoes, diced jalapeños, diced avocados and sour cream. I served mine with avocados and loved it but it’s also amazing just as it is. I also want to try it with minute brown rice next time (then I’d just add 5 minutes to the resting period as listed on the package).

Yield:

Directions

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.