Saturday, December 26, 2015

One Pot Dish: Cilantro Lime Chicken with Rice and Beans

I have found that MGG loves simple meals that involve rice. Whether is be a rice bowl of some sort, a grilled meat served over rice or a one pot meal involving rice he's a happy camper.

You see he grew up in a Persian household and their staple is rice.  Most of their dishes are stew-like in nature with lots of veggies and spices thrown in with meat...but all served with or over rice. One of MGG's best qualities is that he loves all types of food.  All ethnicities, all styles.  He's lucky like that. He doesn't have a picky bone in his body.

That makes it really easy for me to please him.  Just serve something with rice!! HaHa!!

Knowing this, I came across a one pot meat on Pinterest from Jaclyn of Cooking Classy that I thought we would both enjoy.  By the way, great blog that you need to check out right away!  The dish has Latin flavors, YUM!  We just love the combination of lime and cilantro combined with chicken and black beans...and yes rice!  Winner in both our books!

We tried this the other night after some holiday shopping.  It was easy to throw together in one large skillet.  The clean up was a breeze (love that!) and the food was outstanding. I contains the perfect combination of flavors. The whole family will love this one and you'll have dinner on the table in no time.  Leftovers can be placed in a tortilla to make a wonderful wrap.


One Pan Cilantro-Lime Chicken and Rice with Black Beans
Serves: 4


1 lb boneless skinless chicken breasts, diced into 1-inch cubes
1 Tbsp canola oil
Salt and freshly ground black pepper
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


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, add in garlic at last 1 minute of cooking. Stir in broth, 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 (make sure all the rice is submersed!), 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.

slightly adapted from:  Cooking Classy

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