One Pan Chicken with Lime, Rice and Black Beans
(from grandma debbie’s recipe box)
Source: Tip Hero (from RecipeThing user kylerhea)
Serves 3 peopleCategories: Beans, Chicken, December2015, Rice, Tex-Mex
Ingredients
- 1 lb boneless skinless chicken thighs, cut into 1-inch cubes
- 1 Tbsp vegetable oil
- Salt and freshly ground black pepper
- 4 green onions, chopped (save darker part of green onions to garnish at the end)
- 2 cloves garlic, minced
- 1 1/2 cups low-sodium chicken broth
- 1/2-1 whole jalapeno, chopped (add according to how spicy you want the rice)
- 2 tsp lime zest (from 1 lime)
- 1 (14.5 oz) can black beans, rinsed and well drained
- 1 1/2 cups long-grain white rice
- 3 Tbsp lime juice
- 1/3 cup chopped cilantro
Directions
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Heat the oil over medium heat in a large skillet. Add the chicken pieces and cook several minutes on each side until brown.
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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.
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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.
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Stir in the lime juice and cilantro.
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Serves 3-4 as a main dish