Jump to recipe

I’m finding more and more often that I’m in constant pursuit of quick and easy dishes. Life has just been escalating quickly and my schedule has been in what seems like a constant state of flux. It’s madness, but truth be told I wouldn’t have it any other way. Okay, that might be a slight over exaggeration, I could totally go on a month-long free cruise but who wouldn’t jump at a free vacation?! But that’s not a reality at the moment and I’m enjoying the current state of my crazy busy life.

You can obviously tell I am a fan of being in the kitchen and above all, eating. Some weeks it’s really not about the enjoyment (although I feel most at home when I’m cooking in the kitchen), it’s about getting a hearty home cooked meal that I can eat for the week. One pot easy meals are my go to in these situations. This week in particular, and I wanted to go back to a basic but with a little twist- chicken and rice. There is a slew of exciting recipes out there on the internet to spice up this simple dish, but Cilantro Lime Chicken and Rice with Black Bean really tickled my taste buds.

Truth be told, I would have preferred to make this dish with bone-in chicken thighs, and I intend to in the future. When I began the cooking process, I was very nervous that the chicken would dry out because there was no bone, but it turned out moist and the flavor was strong and permeated the chicken well. Sometimes you just have to go with what you have and make do. I love the simple recipes that have bold flavors and this recipe was exactly what I was looking for on a busy work night. Of course, I love a great fancy shrimp or salmon dish, but sometimes you have to keep it simple with a dash of pizazz!

Cilantro Lime Chicken and Rice with Black Beans

What You Need:

  • 1 tablespoon olive oil
  • 6 boneless skinless chicken thighs seasoned with salt and pepper
  • 2 cups chicken broth
  • 1/2 cup water
  • 1 cup uncooked Jasmine rice
  • 1/4 teaspoon salt
  • 4 garlic cloves, minced
  • 3 Tbs lime juice, freshly squeezed (use one 2 tablespoons first, before adding another)
  • 1 can (15 oz) black beans, rinsed, drained
  • 1/2 cup fresh cilantro, chopped

Instructions:
Click here to Cook With Me!

  • Heat a large skillet over medium-high heat until hot and add olive oil.
  • Season chicken thighs with salt and pepper, then sear them over high-medium heat in the skillet for 2-3 minutes on one side.
  • Flip the chicken thighs to the other side and sear for 2 minutes on medium heat.
  • Remove the chicken from the skillet (it may not be cooked through, don’t worry, it continues cooking in the next steps).
  • In the same skillet, add water, chicken broth, uncooked rice, 1/4 teaspoon salt and minced garlic.
  • Bring to boil. Mix everything well. Put chicken thighs on top, making wells for them in the rice. Reduce the heat to low boil simmer. Cover the skillet with the lid.
  • Simmer for 15-20 minutes, covered, until the rice is cooked through, and the chicken is completely cooked (no longer pink in the center).
  • Remove the chicken from the skillet. Mix in the 2 tablespoons of lime juice, rinsed and drained black beans, and fresh cilantro into the cooked rice.
  • Taste, and add more salt and/or another small amount of lime juice (for maximum lime flavor add another tablespoon. If you want a hint of lime, only use one tablespoon of lime juice).
  • Serve and enjoy!

Cook With Me:

  • Heat a large skillet over medium-high heat until hot and add olive oil.
  • Season chicken thighs with salt and pepper, then sear them over high-medium heat in the skillet for 2-3 minutes on one side.
  • Flip the chicken thighs to the other side and sear for 2 minutes on medium heat.
  • Remove the chicken from the skillet (it may not be cooked through, don’t worry, it continues cooking in the next steps).
  • In the same skillet, add water, chicken broth, uncooked rice, 1/4 teaspoon salt and minced garlic.
  • Bring to boil. Mix everything well. Put chicken thighs on top, making wells for them in the rice. Reduce the heat to low boil simmer. Cover the skillet with the lid.
  • Simmer for 15-20 minutes, covered, until the rice is cooked through, and the chicken is completely cooked (no longer pink in the center).
  • Remove the chicken from the skillet. Mix in the 2 tablespoons of lime juice, rinsed and drained black beans, and fresh cilantro into the cooked rice.
  • Taste, and add more salt and/or another small amount of lime juice (for maximum lime flavor add another tablespoon. If you want a hint of lime, only use one tablespoon of lime juice).
  • Serve and enjoy!

Inspired by this recipe.

2 comments

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s