All you need in your life right now is this recipe for cilantro-lime chicken and rice. It is fast, easy and off-the-chain delicious.
Since we’re getting into summer now, the flavors in this dish are absolutely perfect. You don’t need too many ingredients, either—I actually had a majority of them in my kitchen! The original version of this recipe, found on Cooking Classy, calls for white Minute Rice, but I opted for brown instead. Using Minute Rice rather than long-grain brown rice drastically cuts the cooking time down, which is always welcome after a long day of work. Am I right, or am I right?
Check the ingredient list below and see what you need to buy versus what you already have. I bet what looks like a lengthy list turns out to be just a few items!
Ingredients:
- 1 lb. boneless chicken breasts, cubed
- 1 Tbsp. Safflower or canola oil
- Salt and pepper to taste
- 4 green onions, chopped (separate darker & lighter portions in different bowls)
- 2 cloves garlic, minced (I throw mine into my Ninja food processor!)
- 1 1/2 Cups chicken broth (I use Kitchen Basics stock to make the dish gluten free)
- 1 can chopped green chilies
- 2 tsp. lime zest
- 3 Tbsp. lime juice (I bought two limes to make sure I had enough juice & zest)
- 1 can black beans, rinsed & drained
- 2 Cups brown Minute Rice
- 1/3 Cup+ cilantro (I’m very generous with my cilantro)
Instructions
1. I like to have all of my ingredients cut up and ready to go before I start the cooking process. This means you’ll want to prepare your green onions, garlic and cilantro before moving onto the chicken.
2. Cut your chicken breasts into bite-sized cubes—this makes them cook faster.
3. Once your chicken is cut up and ready to go, heat oil in a large pan. Once heated, add the chicken, seasoned with salt and pepper, and cook through.
4. While the chicken is cooking, get your lime zest and lime juice ready, measure out the chicken broth, rinse the beans, and set the instant brown rice to the side.
5. When the chicken is almost cooked through, add the lighter portions of the green onions and the minced garlic—you want these too cook with the chicken for the last minute or so. Next, add in the chicken broth, green onion greens, green chilies, lime zest, lime juice and black beans. Throw some salt and pepper in there for seasoning, too!
6. Bring the mixture to a boil and then add the 2 Cups of brown minute rice, making sure all rice is fully submerged—let the mixture continue to boil for 1-2 minutes. Next you will cover the pan and completely remove it from the heat, letting it rest for 10-12 minutes so the rice can absorb all of the goodness!
7. If you have some juices left over after it sets, you can always place it back on the heat for a minute to absorb whatever is left.
8. You will then top off this delicious dish with cilantro—don’t be afraid to be generous like I was! Let the dish rest for an additional few minutes and then serve.
I’m confident anyone who eats this dish will want seconds—and maybe even thirds, ha! It’s definitely the bomb diggity for leftovers, too! Everyone in my office was super jealous of my amazing smelling dish. So jealous that one coworker ended up making the dish later that week! I’m such a trend setter!
| Cilantro-Lime Chicken & Rice | Print |
- 1 lb. boneless chicken breasts, cubed
- 1 Tbsp. Safflower or canola oil
- Salt and pepper to taste
- 4 green onions, chopped (separate darker & lighter portions in different bowls)
- 2 cloves garlic, minced (I throw mine into my Ninja food processor!)
- 1½ Cups chicken broth (I use Kitchen Basics stock to make the dish gluten free)
- 1 can chopped green chilies
- 2 tsp. lime zest
- 3 Tbsp. lime juice (I bought two limes to make sure I had enough juice & zest)
- 1 can black beans, rinsed & drained
- 2 Cups brown Minute Rice
- ⅓ Cup+ cilantro (I’m very generous with my cilantro)
- I like to have all of my ingredients cut up and ready to go before I start the cooking process. This means you’ll want to prepare your green onions, garlic and cilantro before moving onto the chicken.
- Cut your chicken breasts into bite-sized cubes—this makes them cook faster.
- Once your chicken is cut up and ready to go, heat oil in a large pan. Once heated, add the chicken, seasoned with salt and pepper, and cook through.
- While the chicken is cooking, get your lime zest and lime juice ready, measure out the chicken broth, rinse the beans, and set the instant brown rice to the side.
- When the chicken is almost cooked through, add the lighter portions of the green onions and the minced garlic—you want these too cook with the chicken for the last minute or so. Next, add in the chicken broth, green onion greens, green chilies, lime zest, lime juice and black beans. Throw some salt and pepper in there for seasoning, too!
- Bring the mixture to a boil and then add the 2 Cups of brown minute rice, making sure all rice is fully submerged—let the mixture continue to boil for 1-2 minutes. Next you will cover the pan and completely remove it from the heat, letting it rest for 10-12 minutes so the rice can absorb all of the goodness!
- If you have some juices left over after it sets, you can always place it back on the heat for a minute to absorb whatever is left.
- You will then top off this delicious dish with cilantro—don’t be afraid to be generous like I was! Let the dish rest for an additional few minutes and then serve.
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