Friday, February 5, 2016

Foodie Friday: One Pan Cilantro-Lime Chicken & Black Beans w/Rice

Found here, this is an easy-peasy one dish dinner. I'm not crazy about the fact that it uses minute rice, so I'm playing around with ways to use better rice, but it is quick and still pretty tasty.

One Pan Cilantro ­Lime Chicken and Rice with Black Beans

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: About 4 servings


1 lb boneless skinless chicken breasts, diced into 1­inch cubes Coupons
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 low­sodium 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


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

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