4 Servings 30 min Cook
1 Tbsp Canola Oil
1 Lb Chicken Breast
1 Dash Salt
1 Dash Pepper
4 Medium (4-1/8" long) Scallions
2 Cloves, minced Garlic
1 1/2 Cup Chicken Broth
1/2 Cup Pace Diced Green Chilies
1 Fruit (2" dia) Limes
3 Tbsp Lime Juice
2 Cup Black Beans
8 Cup Rice Jasmine
1 1/3 Cup Fresh Cilantro
Heat oil in a large skillet over medium-high heat.
Once hot add chicken, season with salt and pepper, and sauté until cooked through, about 6 minutes per side, adding in lighter portions of the green onions and garlic at last 1 minute of cooking.
Stir in broth, green onion greens, green chilies, lime zest, lime juice, and black beans, and season with salt and pepper to taste.
Bring mixture to a boil, add rice, fully immerse rice in broth, and allow to boil about 15-20 minutes, then remove from heat and immediately cover with a lid.
Let rest 5 - 6 minutes.
If needed, return pan to medium heat and cook and toss 1 minute to allow rice to absorb excess moisture.
Remove from heat, toss in cilantro and let rest uncovered 3 minutes.
