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Cilantro Chicken with Rice and Beans

Cilantro Chicken with Rice and Beans

The ultimate comfort food, Cilantro Chicken with Rice and Beans is a flavorful and easy weeknight dinner. Packed with fresh cilantro, tender chicken, and hearty beans, this dish comes together in just 20 minutes. Perfect for busy evenings, you'll crave this satisfying meal tonight!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cilantro leaves, one extra-large or two medium/average bunches
  • 2 green onions, trimmed and roughly chopped
  • 6 tablespoons olive oil, divided (or as needed)
  • 2 tablespoons lime juice
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • pinch cayenne pepper, optional and to taste
  • 1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
  • salt salt and pepper for seasoning chicken
  • 1 8.8-ounce package precooked rice, I used Spanish rice
  • 1 15-ounce can black beans, drained and rinsed (I used low-salt)
  • 1 or 2 medium tomatoes, diced small (I used Roma)

Equipment

  • Wooden Spoon
  • Saucepan
  • Frying Pan
  • Cutting Board
  • Food Processor
  • Skillet
  • Mixing Bowl
  • Chef's Knife

Method
 

  1. To the canister of a food processor fitted with the S-blade, add the cilantro, green onions, about 4 tablespoons of olive oil, lime juice, salt, pepper, and the optional cayenne pepper. Mix on high speed until the cilantro and green onions are broken down and the mixture is emulsified. If necessary, add additional oil to get things moving in the food processor until the sauce comes together in a thick but pourable consistency. Taste and make any necessary seasoning adjustments if desired; set the sauce aside.
  2. In a large skillet, add 2 tablespoons of olive oil. Next, add the chicken and season evenly with salt and pepper. Cook over medium-high heat for about 5 minutes, or until the chicken is cooked through. Stir and flip intermittently to ensure even cooking.
  3. Once the chicken is cooked through, reduce the heat to medium-low. Drizzle about 1/3 cup of the cilantro sauce over the chicken, stir to coat evenly, and simmer gently for about 2 minutes; reserve the remaining sauce for serving.
  4. Remove the chicken from the skillet and evenly divide the chicken, rice, beans, and tomatoes between the serving bowls.
  5. Add additional cilantro sauce over the rice, beans, or tomatoes if desired. Enjoy your Cilantro Chicken with Rice and Beans!

Notes

  • Tip: You need more cilantro than you think to make the cilantro sauce, likely 2 bunches if you are buying average-sized bunches from the grocery store.
  • Storage: Recipe will keep airtight in the fridge for up to 5 days, noting the cilantro will oxidize as time passes but the color does not affect taste.