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97% would make again

Zesty Lime Chicken Black Bean And Rice

Tasty Team

Ingredients

for 4 servings

  • 4 chicken thighs
  • 1 cup white rice (200 g)
  • 1 ½ cups chicken broth (355 mL)
  • 2 tablespoons olive oil
  • ½ onion, diced
  • 4 cloves garlic, minced
  • ½ cup fresh cilantro (20 g), chopped
  • 1 can black beans, drained
  • 1 lime
  • salt, to taste
  • pepper, to taste

Nutrition Info

  • Calories 617
  • Fat 27g
  • Carbs 51g
  • Fiber 8g
  • Sugar 4g
  • Protein 39g

Estimated values based on one serving size.

Preparation

  1. Season both sides of the chicken thighs with salt and pepper.
  2. 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.
  3. Take the chicken out and add the onions and cook until they’re translucent, about 5 minutes.
  4. Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
  5. 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.
  6. Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
  7. Serve the chicken over rice and garnish with cilantro.
  8. Enjoy!

Ingredients

for 4 servings

  • 4 chicken thighs
  • 1 cup white rice (200 g)
  • 1 ½ cups chicken broth (355 mL)
  • 2 tablespoons olive oil
  • ½ onion, diced
  • 4 cloves garlic, minced
  • ½ cup fresh cilantro (20 g), chopped
  • 1 can black beans, drained
  • 1 lime
  • salt, to taste
  • pepper, to taste

Nutrition Info

  • Calories 617
  • Fat 27g
  • Carbs 51g
  • Fiber 8g
  • Sugar 4g
  • Protein 39g

Estimated values based on one serving size.

Preparation

  1. Season both sides of the chicken thighs with salt and pepper.
  2. 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.
  3. Take the chicken out and add the onions and cook until they’re translucent, about 5 minutes.
  4. Add the rice, stir to coat in the oil and onions, and toast for 3 minutes.
  5. 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.
  6. Once cooked, take the chicken out and add in the cilantro, black beans, and the juice of one lime. Mix until well-incorporated.
  7. Serve the chicken over rice and garnish with cilantro.
  8. Enjoy!

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