One Pan Cilantro Lime Chicken And Rice With Black Beans Recipes

ZESTY LIME CHICKEN BLACK BEAN AND RICE RECIPE BY TASTY

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!

SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES

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).

ONE-POT CILANTRO LIME CHICKEN & RICE RECIPE BY TASTY

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!

ONE PAN CHICKEN WITH LIME, RICE & BLACK BEANS RECIPE - (4.5/5)

Steps:

• 1. Heat the oil over medium heat in a large skillet. Add the chicken pieces and cook several minutes on each side until brown. 2. Add in the light parts of the green onions and garlic and sauté for a few minutes until softened. Add the jalapeno, chicken broth, black beans, lime zest and rice. 3. Cover the pot with a lid, turn the heat to low, and cook for 20 minutes, or until the chicken is cooked through and the rice is tender and the liquid has evaporated. 4. Stir in the lime juice and cilantro. Serves 3-4 as a main dish

ONE POT CILANTRO LIME CHICKEN AND RICE

Steps:

• In a shallow baking dish, whisk together the olive oil, lime juice, salt, pepper, cumin, chili powder, paprika, garlic and cilantro.
• Add the chicken and turn it to coat with the marinade on all sides.
• Cover the dish tightly and refrigerate for at least 30 minutes and up to 4 hours.
• Heat a large skillet (with a lid) on the stove over medium heat.
• Place the chicken thighs, including the marinating liquid, into the hot skillet.
• Brown them, turning once to brown both sides, 2-3 minutes per side.
• Remove the chicken to a plate (leave any liquid in the pan).
• Add the chopped onion and red pepper to the skillet and saute for about 1 minute to soften.
• Add the rice and continue cooking, stirring, for one minute.
• Add the black beans and chicken broth and stir to combine.
• Return the chicken to the pot on top of the rice. It will be partially submerged in the liquid but not completely.
• Bring the liquid to a boil over medium heat, then reduce the heat to a simmer and cover the skillet.
• Cook at a simmer until the rice is tender, the chicken is cooked through, and most of the liquid has been absorbed, about 20 minutes. There will still be some liquid in the pot but this is okay!
• Serve with chopped fresh cilantro and chopped green onions.

ONE PAN CILANTRO-LIME CHICKEN AND RICE WITH BLACK BEANS

Steps:

• 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.