Garlic-Lime Chicken &  Black Beans over Cilantro Rice

Garlic-Lime Chicken & Black Beans

over Cilantro Rice

25 MIN
4 Servings
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From the Test Kitchen

Verdant color is abound in this flavorful dish thanks to our herbaceous cilantro sauce mixed into warm jasmine rice just after cooking, and the sautéed poblano peppers that add smoky heat to our hearty chicken and black beans. A final dollop of sour cream brings cooling levity to this bold Mexican-style dish.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Make the cilantro rice:
1 Make the cilantro rice:

Wash and dry the fresh produce. Quarter the lime. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce and the juice of 1 lime wedge. Taste, then season with salt and pepper if desired. Cover to keep warm.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl and add the juice of 1 lime wedge; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the stem of the pepper; remove the core. Halve the pepper lengthwise, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Prepare the chicken & cook the vegetables:
3 Prepare the chicken & cook the vegetables:

While the radishes marinate, pat the chicken dry with paper towels. Place in a bowl and season with salt, pepper, and the spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan.

Cook the chicken & beans:
4 Cook the chicken & beans:

Add the seasoned chicken in an even layer to the other side of the pan. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic, beans, and demi-glace; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the chicken is cooked through. Turn off the heat. Stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.

Finish & serve your dish:
5 Finish & serve your dish:

While the chicken and beans cook, season the sour cream with salt and pepper. Serve the cooked chicken, vegetables, and beans over the cilantro rice. Top with the marinated radishes (including any liquid) and seasoned sour cream. Enjoy!

Tips from Home Chefs

Make the cilantro rice:
1 Make the cilantro rice:

Wash and dry the fresh produce. Quarter the lime. In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the cilantro sauce and the juice of 1 lime wedge. Taste, then season with salt and pepper if desired. Cover to keep warm.

2 Prepare the ingredients:

While the rice cooks, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl and add the juice of 1 lime wedge; season with salt and pepper. Stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the stem of the pepper; remove the core. Halve the pepper lengthwise, then thinly slice crosswise. Thoroughly wash your hands immediately after handling.

Prepare the ingredients:
Prepare the chicken & cook the vegetables:
3 Prepare the chicken & cook the vegetables:

While the radishes marinate, pat the chicken dry with paper towels. Place in a bowl and season with salt, pepper, and the spice blend. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and pepper; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan.

4 Cook the chicken & beans:

Add the seasoned chicken in an even layer to the other side of the pan. Cook, without stirring, 3 to 4 minutes, or until browned. Add the chopped garlic, beans, and demi-glace; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until thoroughly combined and the chicken is cooked through. Turn off the heat. Stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.

Cook the chicken & beans:
Finish & serve your dish:
5 Finish & serve your dish:

While the chicken and beans cook, season the sour cream with salt and pepper. Serve the cooked chicken, vegetables, and beans over the cilantro rice. Top with the marinated radishes (including any liquid) and seasoned sour cream. Enjoy!

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