Ingredients
Cilantro Lime Rice
- 1 cup long grain white rice
- 1 1/4 cups water
- 1 teaspoon salt
- juice of 1 lime
- 2-3 tablespoons cilantro, chopped
For The Chicken
- 1 pound boneless, skinless chicken breasts
- 1 envelope chicken taco seasoning
- 2 tablespoons olive oil
- 1 onion – diced
- 3 bell peppers – diced (I used red and green)
- 2 cups corn (fresh or frozen)
- 3-4 cloves garlic, minced
- 1 (14.5 ounce) can black beans, drained
- 1 (10 ounce) cans Ro-Tel Diced Tomatoes and Green Chiles, drained
Instructions
- In a rice cooker – add the rice and water. If you don’t have a rice cooker, follow stove top directions on rice bag.
- When rice is done – add salt, lime juice, and cilantro. Stir well. Set aside and keep covered.
- Meanwhile, cut the chicken into bite-sized pieces. Season with half of taco seasoning. In a very large skillet, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 2 – 3 minutes, until golden brown. Flip chicken and cook for an additional 2 – 3 minutes. Remove to a plate and set aside.
- In the same skillet, increase the heat to high and add the onions, bell peppers, corn, and remaining taco seasoning. Cook, stirring occasionally, until veggies are slightly blackened. Decrease heat to low, add garlic, and stir until combined and fragrant, about 30 seconds.
- Add drained black beans, tomatoes and chicken. Stir all to combine.
- Plate rice and top with Fiesta Chicken. Garnish with extra chopped cilantro.