Cilantro-Lime Chicken with Rice and Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs simmered in a citrus-cilantro marinade, paired with fragrant rice and slow-cooked black beans for a classic Puerto Rican feast. This puerto rican-inspired chicken ready in about 65 minutes pairs tablespoons lime juice, tablespoons, chopped cilantro, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (10 ratings) Prep: 30 min Cook: 35 min Serves 4 Puerto Rican cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, mix 2 tablespoons lime juice, 2 tablespoons chopped cilantro, 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Add 12 ounces chicken thighs and marinate for 30 minutes.
  2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove and set aside.
  3. Step 3: In the same skillet, add 1 small onion (finely chopped) and 2 minced garlic cloves. Sauté for 2-3 minutes until softened and fragrant.
  4. Step 4: Add 1 cup long-grain white rice and stir to coat with the onion mixture. Add 1 can (15 ounces) black beans (drained and rinsed) and 1 cup chicken broth. Bring to a simmer, cover, and cook for 18-20 minutes until rice is tender and liquid is absorbed.
  5. Step 5: Fluff the rice and beans with a fork, then top with the cooked chicken thighs and garnish with 1/4 cup chopped cilantro.

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Frequently asked questions

How long does Cilantro-Lime Chicken with Rice and Black Beans take to make?

Total time is about 65 minutes (30 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cilantro-Lime Chicken with Rice and Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tablespoons lime juice from drying out.

Can I substitute ingredients in Cilantro-Lime Chicken with Rice and Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cilantro-Lime Chicken with Rice and Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cilantro-Lime Chicken with Rice and Black Beans?

Puerto Rican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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