One Pan Cilantro-Lime Chicken and Rice with Black Beans

Ingredients

• 1 lb boneless skinless chicken breasts, diced into 1-inch cubes
• 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 low-sodium chicken broth
• 1 can chopped green chilies
• 2 tsp lime zest
• 3 Tbsp lime juice
• 1 can black beans, rinsed and well drained
• 2 cups minute white rice
• 1/3 cup chopped cilantro

Directions

1. Warm the oil in a large skillet set over medium-high heat. When the oil is hot, add the chicken, sprinkle it with salt and pepper, and cook, stirring as needed, until the chicken is cooked through, about 6 minutes. During the last 1 minute, stir in the lighter parts of the green onions along with the garlic.
2. Add the broth, the darker green onion tops, green chilies, lime zest, lime juice, and black beans, then season with salt and pepper to taste. Bring everything to a boil, stir in the rice, and make sure the rice is completely covered by the broth. Let it bubble for 20 seconds, then take the skillet off the heat and cover it right away.
3. Leave the covered skillet alone for 5 – 6 minutes. If there is still extra liquid in the pan, set it back over medium heat and cook while tossing for 1 minute, just until the rice takes up the moisture. Take the pan off the heat, fold in the cilantro, and let it sit uncovered for 3 minutes.