Chicken Breasts Baked with Black Bean Rice Pilaf

By sassy47

Ingredients

• 3 tablespoons finely shredded lime peel
• 2 1/2 teaspoons kosher salt
• 2 teaspoons ground ancho chile pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground coriander
• 6 chicken breast halves with bone (about 4 pounds total)
• 2 cups reduced-sodium chicken broth
• 1 15 ounce can black beans, rinsed and drained
• 1 cup long grain white rice
• 1/2 cup chopped onion
• 1/2 cup chopped carrot
• 1 teaspoon dried oregano, crushed
• 1 teaspoon cumin seed
• 1/2 cup fresh snipped cilantro
• Bottled Salsa
• Sour cream

Preparation

Step 1

Preheat broiler. In a small bowl combine the lime peel, 2 teaspoons of the kosher salt, ground ancho chile pepper, garlic powder, and coriander. Rub mixture over chicken and arrange skin-side down in a 15x10x1-inch baking pan.
Broil chicken 6 inches from the heat for 5 minutes. Turn chicken over and broil for 5 to 6 minutes more or until skin is brown and lightly crisp. Remove chicken from oven. Set oven to 350 degrees F. Return chicken to oven and bake about 25 minutes or until chicken is no longer pink (170 degrees F).
Meanwhile, in a medium saucepan stir together the broth, beans, uncooked rice, onion, carrot, oregano, cumin seed, and remaining 1/2 teaspoon kosher salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let stand for 5 minutes. Stir in the cilantro.
Serve chicken and rice with salsa and sour cream.