One Pan Cilantro-Lime Chicken and Rice with Black Beans


This has got to be one of the easiest dinners I’ve ever made! Not only that but it’s healthy, completely delicious and everyone loved it, kids included! This is one of those recipes I know I’ll turn to time and time again because it’s so easy to prepare yet its so flavorful and it’s totally filling. You’ll love that it’s cooked all together in one pan because it’s faster to prepare and there’s less mess to clean up!

One Pan Cilantro Lime Chicken and Rice with Black Beans | Cooking Classy

If you want this more burrito bowl style, you can definitely serve it with shredded monterrey jack or cheddar cheese, diced Roma tomatoes, diced jalapeños, diced avocados and sour cream. I served mine with avocados and loved it but it’s also amazing just as it is. I also want to try it with minute brown rice next time (then I’d just add 5 minutes to the resting period as listed on the package).

Want to see how easy this one pan recipe is? Watch the video!


Healthy, hearty, totally easy, and full of vibrant, irresistible flavors, yes it will have you coming back for more!

One Pan Cilantro Lime Chicken and Rice with Black Beans | Cooking ClassyOne Pan Cilantro Lime Chicken and Rice with Black Beans | Cooking Classy


One Pan Cilantro-Lime Chicken and Rice with Black Beans

4.75 from 4 votes

Yield: About 4 servings

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes


  • 1 lb boneless skinless chicken breasts , diced into 1-inch cubes
  • 1 Tbsp canola oil
  • Salt and freshly ground black pepper
  • 4 green onions , chopped (keep lighter and darker portions separate)
  • 2 cloves garlic , minced
  • 1 1/2 cups low-sodium chicken broth
  • 1 (4 oz) can chopped green chilies
  • 2 tsp lime zest
  • 3 Tbsp lime juice
  • 1 (14.5 oz) can black beans, rinsed and well drained
  • 2 cups minute white rice (don't use regular rice!)
  • 1/3 cup chopped cilantro


  1. Heat oil in a large skillet over medium-high heat. Once hot add chicken, season with salt and pepper, and saute until cooked through, about 6 minutes, 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, 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 20 seconds, then remove from heat and immediately cover with a lid. Let rest 5 - 6 minutes.
  2. 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.
  3. Recipe source: Cooking Classy


  • Amber @ The Bewitched Baker: One pot dishes are the best, aren’t they? I’m all for fewer dishes to wash later! April 11, 2015 at 5:28pm Reply

  • Averie @ Averie Cooks: I love the flavors in this! Cilantro, lime, chiles, the black beans, so perfect! AND it’s a one-pot, super fast and easy dish. Love that! April 11, 2015 at 7:11pm Reply

  • Ana: Delicioso! Que arroz más rico! April 12, 2015 at 6:25am Reply

  • Holley: This looks amazing! Can’t wait to try it! April 12, 2015 at 8:09am Reply

  • Lovely Sharice: Reminds me of Chipotle…looks so simple and yummy April 12, 2015 at 2:54pm Reply

  • Jocelyn: I would love to try this, but I don’t usually stock minute rice. How could I go about using regular rice instead? Thank you! April 12, 2015 at 8:43pm Reply

    • erin: I haven’t made this yet, but I plan to tonight. I’m going to cook two cups of brown rice on the side ahead of time, and once it’s just about done, I’m going to mix it into the chicken/beans/broth, so it can absorb all that flavor, cook on heat for about 20 seconds or so, then remove from heat, cover and steam for 5 minutes like the directions above. July 16, 2015 at 11:05am Reply

      • Jay: Good idea. I’d rather have regular brown rice also. I suspect it will take a bit more time August 26, 2015 at 11:45am Reply

  • Deb @ What’s Cooking at Dinner Thyme: This looks delicious! I’m definitely a fan of one-pot meals, and I love these flavors. Beautiful pics too! April 13, 2015 at 4:24am Reply

  • Mindy: Love your recipes! Made this last night and it is a keeper. I don’t use minute rice so I made Jasmine rice first then just added to the skilled with the beans and seasonings. April 14, 2015 at 1:41pm Reply

    • Jaclyn: I’m so glad you liked it Mindy! Thanks for your feedback! April 15, 2015 at 10:03pm Reply

      • Joanie: I will definitely try this, but I may use jasmine brown rice, which I will cook in advance. April 27, 2015 at 3:52am Reply

  • Rebecca: Could you use minute brown rice? April 17, 2015 at 8:29pm Reply

    • Jaclyn: That should be just fine, I want to try it with brown next time too. You’ll just have to add the extra 5 minutes of simmering time as listed on the package. April 17, 2015 at 11:03pm Reply

  • Linda: I tried this dish using brown minute rice. The flavors are wonderful, everyone liked it a lot! I did have to cook it longer than even the additional 5 minutes to get the rice to absorb all the liquid. It wasn’t as “fluffy” looking as your picture, but like I said great flavors. April 20, 2015 at 1:45pm Reply

  • Liz Koch: Can this recipe be simply doubled? Thanks! April 22, 2015 at 8:47am Reply

    • Jaclyn: I would just double it two separate pans so everything cooks evenly. May 17, 2015 at 10:31am Reply

  • Liz: I’m super excited to try this tonight. Is the recipe really 1 POUND of chicken? I’m trying to calculate the Weight Watchers points for it. April 22, 2015 at 11:16am Reply

    • Jaclyn: Yes that is how much I used. I have a scale and I weighed it. I hope you love it! April 22, 2015 at 1:30pm Reply

  • angela: I am not a fan of minute rice. What ESE can I like jasmine rice April 23, 2015 at 8:42am Reply

    • Jaclyn: Yes but I may wait to add the chicken back until after the rice has cooked just because it will take about 25 minutes to cook, or you could just cook the chicken about halfway and let it fully cook with rice. April 27, 2015 at 10:47pm Reply

  • Diane: This looks awesome! What kind of green chiles did you use? April 23, 2015 at 3:15pm Reply

    • Jaclyn: Just the hatch diced green chilies in the small cans, you can usually find them in the latin section of the grocery store if there is one. April 27, 2015 at 9:58am Reply

  • Jocelyn: I made this for dinner tonight. It is super easy and delicious. I used regular rice because I didn’t have Minute Rice. Also, we are not cilantro lovers, so I simply omitted it.

    Thanks so much! April 25, 2015 at 8:15pm Reply

    • Jaclyn: I’m so glad you enjoyed it Jocelyn! Thanks for your feedback! April 25, 2015 at 11:52pm Reply

      • Sue Moss: The dish is good, but a little dry. Can you recommend a sauce to put over it? December 30, 2015 at 8:38pm Reply

    • Sherry: Did you follow recipe the same as if you were using Min Rice? Or did you have to add time to it? April 30, 2015 at 9:06am Reply

      • Jocelyn: I cooked my rice (1 1/3 cups dry rice) in a rice cooker with about 2 1/3 cups of chicken broth. I did this well in advance of making the recipe. Then, I added in the cooked rice right after the beans, cooking only long enough to let the mixture heat through and the flavors meld. (Obviously, I omitted the 1 1/2 cups chicken broth the recipe calls for.)

        I hope this makes sense! May 2, 2015 at 11:39am Reply

        • Beth: Jocelyn, thank you for the tip! I like regular brown rice and I am making this tonight!
          Thanks Jaclyn for the original recipe! May 3, 2015 at 2:27pm Reply

  • Jennifer Foveaux: Could I use olive oil instead of canola oil? April 27, 2015 at 11:28am Reply

    • Jaclyn: That should be fine as long as it’s not extra-virgin olive oil, it has a lower smoking point. April 27, 2015 at 10:41pm Reply

  • Joy: I see where you say to use the lighter green onion part, when do you add the darker part? April 30, 2015 at 11:40am Reply

    • Jaclyn: Thanks for pointing that out I added that in above! May 2, 2015 at 10:49am Reply

  • Pam: This recipe is awesome, so delicious and easy, everyone loves it. Thank you for sharing. May 1, 2015 at 9:53am Reply

    • Jaclyn: I’m so happy to hear everyone loved it! Thanks for leaving a comment Pam! May 2, 2015 at 10:38am Reply

  • Andrea: This recipe was delicious! I substituted shrimp instead of the chicken and it turned out fabulous! My husband said, “it’s a keeper!” Thank you for sharing! I plan on using many more of your amazing recipes. I already have several saved for the future! Thank you! May 6, 2015 at 6:50pm Reply

    • Jaclyn: That sounds like a great substitution! Glad you both liked it! May 6, 2015 at 9:40pm Reply

  • shelly: Delish! Added grilled corn and some salsa and a tad of sour cream…My kids said it was better than Chipotle! Nice job on the recipe! This will become a staple! May 6, 2015 at 7:36pm Reply

    • Jaclyn: I’m so glad your family likes this recipe! Thanks for your review Shelly! May 6, 2015 at 9:39pm Reply

  • Robyn: Love, love , love this dish! Super easy and very Chipolte-like. Absolutely a winner for my family. May 7, 2015 at 12:56pm Reply

  • Rachelle: I tried this tonight. The only thing that seemed to go wrong, is that as soon as i added the rice, there was barely any broth to immerse the rice in. I’m not sure how this as turned out as it is in the 5-6 min resting phase right now. I followed your recipe to a T, except omitting the black beans because where i am temporarily located, they aren’t always accessible. May 8, 2015 at 2:55am Reply

  • Sara: I LOVE THIS! Thanks so much for the recipe! I’m making it for the second time this week, and I used regular rice. Like you suggested, I cooked the chicken halfway and then let it cook with the rice. It turned out great. I used more green onion since I’m a wuss and left out the chilis, and then made it burrito bowl style with pico and cheese. Yum, yum, yum. May 14, 2015 at 11:42am Reply

    • Jaclyn: I’m so glad you’ve enjoyed the recipe Sara! Thanks for letting me know! May 16, 2015 at 2:02pm Reply

  • amy: I made this last night and loved it! the flavor combination was perfect. Your recipes look super delicious, but its hard for me to want to try them because you do not put the nutrition information in the recipe. I’m eating healthy and the nutrition content is a big factor in whether I try a new recipe or not. May 19, 2015 at 10:49am Reply

  • Tammy: Just curious. Do you think this would freeze well? May 19, 2015 at 5:42pm Reply

    • Jaclyn: I think it should freeze fine, I haven’t tried but I imagine it would. May 22, 2015 at 9:14pm Reply

  • Valerie: Made this today for dinners during my work week and YUM it’s delish! I used 2c quinoa cooked in chicken broth instead of the white rice and I plan on topping it with some salsa and a dab of plain Greek yogurt. I can’t wait! Thanks a bunch for sharing! May 20, 2015 at 6:48pm Reply

    • Susan Hussien: @ Valerie -Did you cook the quinoa first on it’s own in chicken broth and then add it in? Wanting to use quinoa vs rice with the diet I am following. July 10, 2015 at 8:25pm Reply

  • Julie: Made this evening, minus the black beans for a picky eater. Quite delicious! May 23, 2015 at 6:30pm Reply

  • Kay: Holy delicious! I made this using what I had lying around. Rotel instead of chillies and I didn’t have cilantro. Still so so so fantastic. I’ve made it twice this week already and my husband and picky 4-year-old are too busy stuffing their faces to complain. I’d never used minute rice before. I’m generally a rice snob but the convenience was delightful. And delicious. The second time I tossed in some corn I had roasted the night before and that was fantastic. Such an easy and versatile dish. Can’t wait for it to be next week so I can make it again! May 29, 2015 at 12:49pm Reply

    • Jaclyn: Thanks for taking the time to come back and leave a positive review Kay! May 29, 2015 at 1:56pm Reply

  • Alicia: Wow! Thank you for a wonderful recipie. I used cooked brown rice and just tossed it in the pot. This is definitely a keeper. It meets all my requirements: delicious, nutritious, fast, and cheap. June 3, 2015 at 4:56pm Reply

    • Jaclyn: I’m glad you enjoyed the recipe Alicia! June 3, 2015 at 9:44pm Reply

  • Grace: Delicious! I’m going to use precook end brown rice next time as the brown minute rice is just not good to me. I am also going to try this with ground turkey. My little one is allergic to chicken but LOVES rice! June 4, 2015 at 12:19am Reply

  • Pen: I made this last night. I’m not a big fan of fresh cilantro, so I used that stuff in the tube. I also pre-cooked my rice and added it in after the beans, like someone suggested above. It worked out fine. How did I use the cilantro in a tube? Just a good squirt into the rice after I cooked it and then mixed it in good. I think I need to add more S&P to this, but otherwise, it is yummy! It’s a keeper! June 9, 2015 at 9:16am Reply

  • Valerie: Can I use regular jalapeños. Or what can I use to substitute the chilies.. I didn’t find any at all June 15, 2015 at 6:38pm Reply

    • Jaclyn: You can just omit them. You could use a diced jalapeño if you want a little heat though. August 12, 2015 at 5:11pm Reply

      • valerie: It was delicious thank you!! All your recipes ste so good! September 7, 2015 at 6:47pm Reply

        • Jaclyn: I’m so glad you think so Valerie :)! September 8, 2015 at 11:33pm Reply

  • Kari: Made this for dinner last night and it turned out great. I used boneless skinless chicken thighs and served it with sliced avocado. I also added some grilled corn that we had cooked with dinner the night before.
    Great recipe, will make again! June 19, 2015 at 12:49pm Reply

  • Staci: Made this tonight with cauliflower rice instead of minute rice (cut broth in half and use an entire head of chopped cauliflower- about 4 C) all other measurements worked great. It was a hit, even the 5YO asked for more- great recipe. Thanks for sharing! June 24, 2015 at 8:51pm Reply

    • Jaclyn: The cauliflower rice is a great idea! Glad everyone liked it! June 24, 2015 at 9:49pm Reply

  • Kat: Made this for dinner tonight. Everyone loved it including my 2 year old who had 2 servings! June 25, 2015 at 8:33pm Reply

  • Eugenia: Love love love!! I wish I could add pictures, but at any rate I added sour cream, tomatoes, Avocado, and a slice of lime to the toppings. My kiddos loved it too. This was the first time I have ever used minute rice, it was delish! I may try it next time with jasmine rice, and figure out how to incorporate coconut milk into it. Thanks for this recipe. June 30, 2015 at 4:37pm Reply

  • Tina: I made this last night and we loved it. July 2, 2015 at 11:05pm Reply

    • Jaclyn: I’m glad you enjoyed it Tina! Thanks for your review! July 2, 2015 at 11:19pm Reply

  • John: I actually tried this yesterday. Followed the directions to the T. It was good. The flavor was wonderful. The only problem I had was the rice. It’s been years since I’ve used instant rice. My wife is Korean so we pretty much stick to good Korean rice. The difference in texture was apparent to all of us immediately.

    I’ll make it again. However, next time I will cook the meat and the lighter onions in a pan. I’ll throw in all the rest, along with good (not instant) white rice, into the rice cooker. When the cooker is done doing its thing, I’ll combine the rice mixture with the meat and add the cilantro. I’m thinking that will give us the taste we loved with the rice texture we prefer.

    I know this means it won’t be a one pot meal, but a good non-stick rice cooker is a breeze to clean, anyways. July 3, 2015 at 9:23am Reply

  • Jordan: Did anyone try to reheat the leftovers? I am a college student living on my own and would love to make a weeks worth of lunch at once with this recipe if it reheats fine! July 6, 2015 at 7:58am Reply

    • Cat: Yes, it reheats well! July 12, 2015 at 5:25pm Reply

  • Tammy: I made this tonight. I had reviewed all the comments prior to giving this dish a try. I had 3/5 people at supper who didn’t like beans. I stirred the beans in when I stirred in the cilantro & the sliced green onion stalks. I also added a very small amount of finely diced tomato to a small section as I’m the only one who liked fresh tomato. Everyone liked their version of this dish, even my husband who was very leery. I had a finely diced jalepeno for him to add. Spoiled he is. Lol. The other thing I did was used a full 14 oz can of chicken stock and added an extra 1/3 cup of the rice to keep proportions equivalent. Very tadty and I will be making this again. Thank you for the recipe. July 12, 2015 at 11:14pm Reply

    • Jaclyn: I am so happy you were able to make this work for everyone. Thanks Tammy! July 14, 2015 at 5:29pm Reply

  • Allison: Do you have nutrition information for this dish? Namely calories, carbs, protein & fat? July 13, 2015 at 4:34pm Reply

  • Jennifer: made this for dinner tonight. It was delicious! I only had vegetable oil, which worked fine. Put this on a burrito she’ll with some shredded cheese. My husband and I loved it!! So yummy! Thanks :-) July 14, 2015 at 4:21pm Reply

  • Chelsea: Have you ever tried freezing this? July 17, 2015 at 6:36am Reply

    • Jaclyn: I haven’t just because I rarely freeze anything we always finish things off to quickly :). August 30, 2015 at 3:34pm Reply

    • Laura: I have not made the recipe yet – planning for tonight – but I would not suggest freezing it with the rice mixed in. Freezing rice makes it mushy, and I think it ruins the leftover food. I have learned to keep the rice separate for dishes I plan to freeze (like soups or chili, etc). I mix in what is needed for the first meal, but make rice again when using defrosted frozen leftovers. July 31, 2016 at 7:12am Reply

      • Joana: I freeze leftover rice all the time. I put it in a gallon bag and press so it lies flat and pull out when making dinner later and just pop in microwave for a few min. I have not had an issue with mushy rice. Just make sure to heat it through and not over cook. March 6, 2018 at 1:48pm Reply

  • Crystal: i followed this recipe to a T and I have so much liquid in the pan. I’ve cooked it on medium heat for a while and it’s now in the 5-6 minute resting phase again. Am I the only one that had that problem? July 26, 2015 at 7:23pm Reply

  • Teri B: I don’t normally alter recipes the first time I make them, but due to some (minor) health concerns I’m experimenting with vegan and vegetarian cooking. This dish sounded delicious, so I decided to gamble and try it without meat. I must say I was very pleased with the results.

    I sauteed the onions and garlic with some finely chopped red pepper. Then (minus the chicken) I proceeded with the recipe pretty much verbatim. I did use brown Minute Rice, but made no other changes. After adding it to the pan, I covered it and let it simmer for 5 minutes as per package directions. Then I proceeded with the rest of the recipe.

    Served it with lime wedges and extra cilantro — and YUM! Even my meat-loving hubby said it was a keeper. Very healthy and filling with lots of flavor.

    I’m sure it’s amazing with the chicken, but I couldn’t resist sharing my success with a meatless version and crediting you for the inspiration. I will be making it again. THANKS! July 27, 2015 at 8:59pm Reply

  • Rhys: I don’t buy minute rice and I actually made this with parboiled brown rice. I ended up baking the whole dish for about 30 minutes and it came out great. baking rice has never failed me….i baked it before adding the lime and cilantro so that those flavours would really pop. August 3, 2015 at 9:25pm Reply

  • Dee: Loved this! I made it with the minute brown rice and doubled the set time as suggested. It turned out perfect! My hubby loved it! Thank you! August 7, 2015 at 10:30pm Reply

  • Anna M.: I made this on a whim tonight and it is the best meal ever!! We followed the recipe almost exactly, I don’t like green chili’s so we just omitted them but it didn’t taste like anything was missing! It was perfect! August 9, 2015 at 6:25pm Reply

  • jkz: Followed the instructions to a T. We ended up with a soup. I don’t understand. Either the rice cup count was off (my rice package was exactly 2 cups) or the liquid/broth count was off (is it supposed to be 1/2 a cup? I’d understand that, but 1 cup plus half a cup was a LOT of liquid! but the recipe says 1 1/2 cups). We had to drain a ton of liquid out, and it’s still extremely juicy. August 9, 2015 at 10:50pm Reply

    • Jaclyn: It sounds like you might be using a different kind of rice than that called for. I used the dry minute rice and I actually used less broth than what the box calls for. It’s not the minute ready to serve rice just the dry par-cooked stuff. August 12, 2015 at 5:37pm Reply

    • Kate: I couldn’t find “minute rice” either. I bought my grocery store brand of “instant rice” which is what you could look for. August 12, 2015 at 8:38pm Reply

  • Jayme: Has anyone done the nutritional on this dish? I’m looking for serving size, calories, carbs and fat content. August 10, 2015 at 7:33am Reply

  • Jayme: Are there nutritional facts available on this dish? August 10, 2015 at 9:10am Reply

    • Jaclyn: Sorry I don’t have that info. August 12, 2015 at 5:02pm Reply

  • Rebecca: AMAZING! This will be a new recipe in our household, I plan on seeing how it freezes. I made the recipe to a tee and added it to burritos with goat cheese and mango salsa. August 11, 2015 at 7:23pm Reply

  • Pam fuller: I will be making this for company very soon. I was wondering what if anything is a good side dish. August 12, 2015 at 1:37pm Reply

    • Jaclyn: I think chips and salsa is a good side to any Mexican/southwestern food. I thick some grilled Mexican street corn would also be a great side. August 12, 2015 at 4:41pm Reply

  • Kate: I made this today and it was oh SO good and easy! Thank you for sharing. I ate it with whole wheat tortillas, avacado and sour cream! My husband and daughter enjoyed as well. Will definitely be adding it to my regulars! August 12, 2015 at 8:36pm Reply

  • Platter Talk: This was my son’s request for his final dinner tonight before leaving for another state, to begin his freshmen year of college. Like our son, this is a true winner; thanks so much for sharing it. August 20, 2015 at 5:02pm Reply

  • Annette: Made this dish and loved it. Have to record calories where can i find the nutritional information August 23, 2015 at 6:38pm Reply

  • Hannah: I was surprised at how tasty this dish was! I almost made myself sick after eating 2 huge bowls of it. :) I added onion and chili powder to the mix and it’s now my favorite Mexican dish to make! And the one pot thing is awesome too, as we don’t have a dishwasher. Thanks for posting this! October 16, 2015 at 11:51am Reply

    • Jaclyn: I’m glad you liked it Hannah! October 16, 2015 at 8:55pm Reply

  • Kim: I never use Minute rice. How do you adjust the recipe for regular rice? December 21, 2015 at 12:43pm Reply

  • Samantha: If I cook my rice in a rice cooker first then add it, would I still add that cup an a half of the broth? looking to cook this for dinner tonight. December 27, 2015 at 7:45pm Reply

  • Brittany Gowitzka: Can I possibly add some sort of vegetable like thin green beans? My family loves them. Thanks!! December 31, 2015 at 10:36am Reply

  • Sarah: If I’m going to make the brown rice on the side in a cooker, does that mean I omit the 1.5 cups of broth in the recipe? I’m not the most seasoned cook.., pardon the pun :) January 6, 2016 at 10:32am Reply

  • Sarah: I just made this dish with instant brown rice, I don”t think I cooked it long enough so the rice is slightly underdone, but the flavors are amazing! I eyeballed the amount of lime dand lime zest, but it was perfect!! This dish will be added to my recipe binder! January 10, 2016 at 6:12pm Reply

  • Doni: This recipe is so yummy. Thank you for sharing. How many calories per serving? February 23, 2016 at 8:05pm Reply

    • Jaclyn: Sorry I don’t have nutritional info on my recipes. February 24, 2016 at 4:24pm Reply

  • Lori: My friend made this last night and brought the leftovers to work. smelled sooooooooooo good and her children loved it too! even for leftovers! I’m making this! February 29, 2016 at 4:51pm Reply

  • Bailey: All I have is boil in a bag rice, can I cut it open and use that? April 3, 2016 at 3:26am Reply

  • Cody Brackney: Made it at home for me and a lady friend. Now going to try it at work at the fire station for 9 people what do you suggest. Triple the numbers? Cook all together? April 5, 2016 at 8:52pm Reply

    • Jaclyn: I wouldn’t recommend cooking this all together as you likely wouldn’t fit that much in one pan, plus the chicken wouldn’t cook evenly. You could probably get away with 1 1/2 the recipe in 2 pans (and cook the chicken in 2 batches if needed). April 5, 2016 at 11:46pm Reply

  • sascha jansen: Minute Rice????????SHame on you. I am 83 and NEVER had minute rice in my kitchen.

    Sloppy thinking you all. USE REAL RICE.there are thousands of different kinds of gorgeous rice. April 26, 2016 at 1:53pm Reply

    • Sarah: Not very nice to shame someone trying to share a quick and easy recipe. Some people don’t have the luxury of making all of their meals completely by scratch. Shame on you that you didn’t use any of your 83 years to pick up manners or learn how to treat people nicely.
      Sounds yummy and cannot wait to make my tweaked version tonight!🍴🤗 September 14, 2016 at 5:35pm Reply

  • Ann: This recipe was amazing! I like to double recipes and make enough for a few days worth of dinner and lunches, so I cooked this in a larger stock pot. I was worried about the chicken cooking all the way through, but it cooked fine. It tastes great, we’ll definitely be making this again. You can’t beat how quick and easy this is, plus being able to cook it all in one pot. I can’t wait to try more of your recipes! July 14, 2016 at 10:51am Reply

  • Linda: Do you happen to have the nutrition information for this delicious recipe? July 21, 2016 at 11:48am Reply

  • Charlene: Yes, please, the nutritional info would be awesome! Please! Pretty Please! August 8, 2016 at 12:48pm Reply

  • Sandy: I’m attending weight watchers so would like to know how many points in 1 cup of this delicious looking dish please or at least the number of calories in a cup. September 9, 2016 at 7:31pm Reply

  • Dominique: This was so fast to prepare!!I cook almost every night, and it can be tedious at times. I precooked everything, and after I started cooking the chicken and adding the ingredients, it was finished in like 15 minutes. Even my husband was shocked. Great flavor. So delicious. It felt like we had picked up food from somewhere but the food was even fresher. Thanks for the recipe! September 9, 2016 at 8:35pm Reply

  • Jennifer: Do you know what thr nutrition information is on this? September 24, 2016 at 12:17pm Reply

  • Lauren: I can’t go wrong with your recipes. Every recipe I have tried I have added to my “Approved” list, and this one is no different.
    I love this recipe. It is so easy and delicious. As an added bonus, it tastes even better as left overs, making it perfect for work week meals. January 16, 2017 at 2:05pm Reply

    • Jaclyn: I’m so happy to hear you love it Lauren! January 31, 2017 at 11:43am Reply

  • Wendy: Am i the only one who thought it was a bit bland? How much salt and pepper did you all add? February 8, 2017 at 5:31pm Reply

  • Tina: Yummy, I used this recipe but changed to fresh chiles, 3 cloves garlic, longrain really rice and pinto beans with 1.2 litres of stock. It was delicious :) February 24, 2017 at 3:05pm Reply

    • Jaclyn: Great ideas! Glad you loved it Tina. February 27, 2017 at 12:34pm Reply

    • Joana: What kind of chillies? I use a lot of green chilies in the can and would love a sub. We love spicy food. March 6, 2018 at 1:57pm Reply

  • Tom: I just made this and it tastes and smells AWESOME, but it did take me forever to make, probably mostly cuz I used chicken thighs and it took a long time to trim all the undesirable bits off. I used a single red Thai red pepper instead of the canned chilies and it has a nice little zing to it :) used bacon grease instead of oil so I skipped the salt. Thank you so much for posting this! :) February 28, 2017 at 11:51pm Reply

    • Jaclyn: You’re welcome Tom! Thanks for the great review! March 27, 2017 at 12:05pm Reply

  • Alice Denny: We make this with a few changes. First, we usually make any dinner dishes doubled, tripled or quadrupled to freeze some later.
    Here is our tripled recipe;

    4# chicken breasts cut in 1 inch pieces
    3 bunches of green onions chopped. Seperate white parts from the green
    2 Tbls garlic powder (or to taste)
    salt and pepper to taste
    6 cups chicken broth
    3 cups brown rice
    2 cans green chilies (or to taste)
    2 bunches cilantro
    1 28oz can of Charro Beans, only lightly drained.
    Grated rind of two limes
    Juice of three limes

    In an 8-10 quart pot, Saute chicken in oil in a hot skillet. Add salt and pepper, garlic powder and white parts of green onions and saute till chicken is tender. Add the partially drained Charro beans, the green parts of the onions and the lime zest and juice. Add the chicken broth and rice. Bring to a boil. Cover and cook on low for 1 hour. Remove from heat.
    Add fresh chopped cilantro and serve.

    We make burritos with this by using large burrito wraps,sour cream, diced avocado or guacamole, favorite salsa and/or chopped tomatoes and favorite cheese, grated. Soooooo good. March 19, 2017 at 5:23pm Reply

  • Colleen: I fixed this tonight for dinner and loved it. Even the hubs loved it. I didn’t change a thing! Will put it in the rotation. March 30, 2017 at 6:14pm Reply

  • Darlene: I’ve made this before and loved it! I used boneless , skinless chicken thighs tonight and followed the rest of the recipe with a little bit more lime juice as I love the flavor. So easy and tasty! July 21, 2017 at 6:03pm Reply

  • Christina: I followed the recipe. It was so easy and delicious 😋 I will definitely be making this again. It makes a lot, so if you into meal prepping I think it would be great! I have enough for 4 days. January 18, 2018 at 6:35pm Reply

  • Alanna: I’ve made this recipe 3 times now and I’m still obsessed with it. It’s so easy and delicious. I sometimes toss in some extra beans or swap black beans for kidney beans. I’ve made it for my mom and she’s loved it January 26, 2018 at 4:28pm Reply

    • Jaclyn: Thanks for the great feedback Alanna! January 30, 2018 at 1:12pm Reply

  • Toni Santee: Soooo delicious! April 22, 2018 at 4:56pm Reply

    • Jaclyn: I’m glad you enjoyed it! April 24, 2018 at 11:41am Reply

  • Suzanne: It was easy to make and very flavorful! May 2, 2018 at 10:27am Reply

  • Donna: Lovely dish. I added a tin of crushed tomatoes instead of broth (i didnt have any) and used cooked rice whilst preparing before adding. I served grated cheese and green salad on the side. Family loved it. June 12, 2018 at 6:01pm Reply

    • Jaclyn: I’m so glad you enjoyed this recipe Donna! Thanks for your feedback! June 13, 2018 at 11:50am Reply

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