One Pan Cilantro Lime Chicken And Rice With Black Beans Food

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY

Zesty Lime Chicken Black Bean And Rice Recipe by Tasty image

Here's what you need: chicken thighs, white rice, chicken broth, olive oil, onion, garlic, fresh cilantro, black beans, lime, salt, pepper

Provided by Nathan Ng

Categories Dinner

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 chicken thighs
1 cup white rice
1 ½ cups chicken broth
2 tablespoons olive oil
½ onion, diced
4 cloves garlic, minced
½ cup fresh cilantro, chopped
1 can black beans, drained
1 lime
salt, to taste
pepper, to taste

Steps:

Season both sides of the chicken thighs with salt and pepper.
In a large skillet, add the olive oil and place the chicken skin side down for about 5 minutes or until skin is golden brown. Flip the chicken and cook for another 3 minutes.
Take the chicken out and add the onions and cook until they're translucent, about 5 minutes.
Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
Add the garlic then pour in the chicken stock and place the chicken on top of the rice. Bring to a boil, then cover and simmer for 25-30 minutes, or until rice is cooked.
Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
Serve the chicken over rice and garnish with cilantro.
Enjoy!

Nutrition Facts : Calories 617 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 8 grams, Protein 39 grams, Sugar 4 grams

ONE-POT CILANTRO LIME CHICKEN & RICE RECIPE BY TASTY

One-Pot Cilantro Lime Chicken & Rice Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, olive oil, yellow onion, poblano peppers, garlic cloves, low-sodium chicken broth, lime, canned cooked black beans, diced tomatoes, jasmine rice, salt, pepper, cilantro

Provided by Melissa Boyajian

Categories Dinner

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 lb boneless, skinless chicken breast, cubed
1 tablespoon olive oil
1 yellow onion, diced
2 poblano peppers, chopped
2 cloves garlic cloves, minced
2 ½ cups low-sodium chicken broth
1 lime, juiced
14 ½ oz canned cooked black beans, rinsed and drained
2 diced tomatoes
1 ½ cups jasmine rice, uncooked, rinsed
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons cilantro, chopped

Steps:

In a skillet, heat a small amount of oil on medium-high heat. Add chicken and season with salt and pepper.
Cook the chicken thoroughly, about 6-8 minutes. Remove the chicken from the skillet and set aside.
Add remaining olive oil to the skillet. Add onion and peppers and sauté for 5-7 minutes.
Add garlic and cook for an additional minute.
Add the chicken broth, lime juice, black beans, tomatoes, rice, salt, and pepper and stir to combine.
Reduce heat, cover, and simmer for 15-20 minutes or until rice is cooked through.
Add chicken back to the pot. Add cilantro and combine.
Serve immediately.
Enjoy!

Nutrition Facts : Calories 569 calories, Carbohydrate 56 grams, Fat 24 grams, Fiber 8 grams, Protein 30 grams, Sugar 11 grams

SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES

Skillet Chicken With Black Beans, Rice and Chiles image

Adapted from Diana Henry's "From the Oven to the Table: Simple Dishes That Look After Themselves," this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.

Provided by Margaux Laskey

Categories dinner, weeknight, casseroles, grains and rice, one pot, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

8 bone-in, skin-on chicken thighs
Flaky sea salt and black pepper
2 tablespoons extra-virgin olive oil or peanut oil
1 large yellow or white onion, chopped
2 green or red bell peppers, halved, seeded and sliced
2 1/2 cups chicken stock
2 red Fresno chiles or jalapeños, halved, seeded and chopped
1 (3-inch) cinnamon stick, broken in half
3 garlic cloves, finely grated
1 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed
1/3 pound cherry tomatoes, halved
1 cup basmati rice, rinsed in a sieve until the water runs clear
3 tablespoons chopped cilantro leaves
Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

Steps:

Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).