Best 4 One Pan Chicken With Lime Rice Black Beans Recipes

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**Savory Delights: One-Pan Chicken with Lime Rice and Black Beans**

Embark on a culinary journey with this vibrant One-Pan Chicken with Lime Rice and Black Beans dish. This delectable meal combines tender chicken, fluffy lime rice, hearty black beans, and a medley of flavorful spices. Savor the explosion of zesty lime and the aromatic blend of cumin, chili powder, and paprika. With minimal prep and easy cleanup, this one-pan wonder is perfect for busy weeknights or effortless entertaining. Get ready to tantalize your taste buds with this delightful fusion of flavors.

**Additional Recipe Highlights:**

* **Creamy Avocado Sauce:** Elevate your dish with a luscious avocado sauce, boasting creamy avocado, tangy lime juice, and a hint of garlic.
* **Refreshing Cucumber Salsa:** Experience the coolness of cucumber salsa, featuring crisp cucumbers, zesty red onion, and a touch of cilantro.
* **Vibrant Pico de Gallo:** Add a burst of color and freshness with pico de gallo, a vibrant salsa made from diced tomatoes, onions, and cilantro.

These accompaniments perfectly complement the main dish, offering layers of flavor and textures that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES



Skillet Chicken With Black Beans, Rice and Chiles image

Adapted from Diana Henry's "From the Oven to the Table: Simple Dishes That Look After Themselves," this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.

Provided by Margaux Laskey

Categories     dinner, weeknight, casseroles, grains and rice, one pot, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

8 bone-in, skin-on chicken thighs
Flaky sea salt and black pepper
2 tablespoons extra-virgin olive oil or peanut oil
1 large yellow or white onion, chopped
2 green or red bell peppers, halved, seeded and sliced
2 1/2 cups chicken stock
2 red Fresno chiles or jalapeños, halved, seeded and chopped
1 (3-inch) cinnamon stick, broken in half
3 garlic cloves, finely grated
1 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed
1/3 pound cherry tomatoes, halved
1 cup basmati rice, rinsed in a sieve until the water runs clear
3 tablespoons chopped cilantro leaves
Lime wedges, pickled chiles, sliced fresh chiles, sour cream and sliced avocado, for serving

Steps:

  • Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
  • In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
  • Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).

ONE PAN CHICKEN WITH LIME, RICE & BLACK BEANS RECIPE - (4.5/5)



One Pan Chicken with Lime, Rice & Black Beans Recipe - (4.5/5) image

Provided by rossboys

Number Of Ingredients 12

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

Steps:

  • 1. Heat the oil over medium heat in a large skillet. Add the chicken pieces and cook several minutes on each side until brown. 2. 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. 3. 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. 4. Stir in the lime juice and cilantro. Serves 3-4 as a main dish

ONE PAN CILANTRO-LIME CHICKEN AND RICE WITH BLACK BEANS



One Pan Cilantro-Lime Chicken and Rice With Black Beans image

Make and share this One Pan Cilantro-Lime Chicken and Rice With Black Beans recipe from Food.com.

Provided by karnikh1

Categories     Mexican

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast, diced into 1-inch cubes
1 tablespoon canola oil
salt & freshly ground black pepper
4 green onions, chopped (keep lighter and darker portions separate)
2 garlic cloves, minced
1 1/2 cups low sodium chicken broth
1 (4 ounce) can chopped green chilies
2 teaspoons lime zest
3 tablespoons lime juice
1 (14 1/2 ounce) can black beans, rinsed and well drained
2 cups MINUTE White Rice (don't use regular rice!)
1/3 cup chopped cilantro

Steps:

  • Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, adding in lighter portions of the green onions and garlic at last 1 minute of cooking. Stir in broth, green onion greens, green chilies, lime zest, lime juice, black beans and season with salt and pepper to taste. Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes.
  • If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture. Remove from heat, toss in cilantro and let rest uncovered 3 minutes.

Nutrition Facts : Calories 474.8, Fat 7.9, SaturatedFat 1.2, Cholesterol 72.6, Sodium 169.7, Carbohydrate 63.1, Fiber 8.3, Sugar 2.2, Protein 37.2

ONE-PAN BLACK BEANS, CHICKEN AND RICE



One-Pan Black Beans, Chicken and Rice image

Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 10

2 teaspoons oil
1 cup uncooked regular long-grain white rice
1 1/2 teaspoons cumin
1 teaspoon chili powder
2 cups cubed cooked chicken
2 cups frozen bell pepper and onion stir-fry, coarsely chopped
1 (15-oz.) can Progresso™ black beans, drained, rinsed
1 3/4 cups Progresso™ chicken broth (from 32-oz cartons)
2 tablespoons water
2 oz. (1/2 cup) shredded Cheddar cheese

Steps:

  • Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
  • Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
  • Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.

Nutrition Facts : Calories 550, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
  • Use fresh ingredients: Fresh ingredients will give your dish the best flavor. If you can, try to buy organic produce and free-range chicken.
  • Don't overcrowd the pan: When cooking the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly.
  • Cook the chicken thoroughly: Make sure to cook the chicken until it is cooked through. You can check this by inserting a thermometer into the thickest part of the chicken. The internal temperature should read 165 degrees Fahrenheit.
  • Season to taste: Don't be afraid to season your dish to taste. Add more or less salt, pepper, or other spices until you reach the desired flavor.

Conclusion:

This one-pan chicken with lime rice and black beans is a quick and easy meal that is perfect for a weeknight dinner. It is also a healthy and flavorful dish that is sure to please everyone at the table. So next time you're looking for a simple and delicious meal, give this recipe a try.

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