1 lb boneless chicken breasts, diced into bite sized pieces
1 tbsp olive oil
salt and pepper
4 green onions, chopped (separate the light and dark portions)
2 cloves garlic, minced
1 1/2 cups chicken broth
1 can green chilies
2 tsp lime zest
3 tbsp lime juice
1 can black beans, drained and rinsed
2 cups instant rice (DO NOT USE REGULAR RICE)
1/3 cup cilantro, chopped
Heat oil over medium high heat. Add chicken and season with salt and pepper. Cook until cooked through. Add in the lighter portions of the green onions and garlic when there is about 1 minutes left of cooking the chicken.
Stir in broth, green portion of green onions, green chilies, lime zest, lime juice, black beans and season with salt and pepper.
Bring to a boil and add rice. Stir until rice is well mixed. Allow to boil for 20 seconds and remove from heat. Immediately cover with a lid and let rest 5-6 minutes.
If needed, return pan to medium heat and continue cooking rice if there is excess moisture. Remove form heat, add cilantro and rest for 3 minutes.