Friday, January 9, 2015

Cilantro Rice with Chicken and Black Beans

Finding time every day to prepare healthy and fresh meals can be hard. One thing I love to do is prep extra food when I can, like grill extra chicken, that can be use for another meal later on. 

Last night we had chicken taco salads for dinner. I had extra seasoned chicken and fixings leftover so I used them to throw this rice bowl together for lunch today. 

Now I realize that these ingredients aren't something that we all keep in our refrigerators regularly so it am going to present this recipe from scratch for those that wish to make it anytime, leftovers or not!  Speaking of leftovers...if you make extra cilantro rice for this it can be used in burritos, under stir fries, or other yummy dishes another time!

1 lb. boneless, skinless chicken breast 
I pkg. boil-in-bag rice
Large handful fresh cilantro, roughly chopped
1 lime, zest and juice
OR Save time by using 2 cilantro and lime cubes (learn how to make them here)!
1 can black beans
1 small tomato, diced
3-4 green onions, diced

Season chicken breasts if desired and grill until cooked through. Set aside to cool. 

Meanwhile, prepare rice according to package directions. Drain and return to pan. 

Add the chopped cilantro to the rice along with the zest and juice of one lime. Or if using the frozen cilantro-lime cubes, just stir them right into the hot rice to thaw.

Dice the grilled chicken and add to the cilantro rice.  Drain and rinse the black beans and add them as well. 

Top with diced tomato and scallions. Serve with a side of baked tortilla chips and pico de gallo if you like!

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