This is the perfect weeknight dinner! So easy and quick to make, but filled with so many vibrant flavors. The cilantro and lime is such a delicious and refreshing combination.
The picture below shows everything you need to make the cilantro lime rice. I make this rice ALL the time as a side and it is always a hit among family + friends, so much more flavorful than plain brown rice!
Scroll all the way to the bottom for full recipe!
Cilantro Lime Chicken + Brown Rice Skillet
2017-05-31 09:48:06
Serves 4
Ingredients
- 1 cup brown rice
- 1 small white onion, diced
- 4 garlic cloves, minced
- 2 cups chicken stock or broth
- Juice and zest of 1 lime
- ¼ cup cilantro, chopped
- 1 tablespoon olive oil
- 1 pound chicken, diced and marinated (I used the chipotle lime chicken from Central Market, but you can use your favorite marinade or simply marinade the chicken in olive oil, salt and pepper for about 20 minutes before cooking)
- 1 tablespoon canola oil
- 1 – 15 ounce can kidney beans, rinsed well and drained
- ¼ cup green onions, sliced
Instructions
- In a large skillet heat the 1 tablespoon of olive oil over medium-high heat
- Add the onions and garlic and cook for about 3 – 4 minutes, stirring constantly (be careful not to burn the garlic)
- Add the uncooked rice and stir to combine
- Add the chicken stock
- Add the juice and zest of 1 lime
- Bring to a boil
- Reduce heat, cover and simmer for 45 minutes or until all stock is absorbed
- While the rice is cooking, heat the 1 tablespoon of canola oil in another skillet
- Add the diced chicken and spread out evenly, cook for one minute without disturbing. Continue cooking the chicken for 4 - 5 minutes until it is cooked through
- Remove the chicken and set aside in a bowl
- Once rice is cooked, turn off heat and stir in the chopped cilantro. Allow to sit covered for about 5 minutes
- Add the cooked diced chicken and kidney beans to the rice and stir to combine
- Top with the sliced green onions
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