This Mexican dinner is ideal for mixing and matching. The chicken would taste fabulous sliced and served inside fajitas, while the pilaf would be a perfect partner for grilled steak or shrimp.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat broiler. In a small bowl combine the lime peel, 2 teaspoons of the kosher salt, ground ancho chile pepper, garlic powder, and coriander. Rub mixture over chicken and arrange skin-side down in a 15x10x1-inch baking pan.

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  • Broil chicken 6 inches from the heat for 5 minutes. Turn chicken over and broil for 5 to 6 minutes more or until skin is brown and lightly crisp. Remove chicken from oven. Set oven to 350°F. Return chicken to oven and bake about 25 minutes or until chicken is no longer pink (170°F).

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  • Meanwhile, in a medium saucepan stir together the broth, beans, uncooked rice, onion, carrot, oregano, cumin seed, and remaining 1/2 teaspoon kosher salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let stand for 5 minutes. Stir in the cilantro.

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  • Serve chicken and rice with salsa and sour cream.

Nutrition Facts

613 calories; total fat 27g; saturated fat 8g; polyunsaturated fat 5g; monounsaturated fat 10g; cholesterol 152mg; sodium 1506mg; potassium 812mg; carbohydrates 41g; fiber 5g; sugar 3g; protein 53g; trans fatty acidg; vitamin a 2379IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalents 18mg; vitamin b6 1mg; folate 89mcg; vitamin b12 1mcg; calcium 106mg; iron 5mg.

Reviews (1)

32 Ratings
  • 5 star values: 19
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
01/31/2018
I have tried the beans n rice but the chicken I loved n so do my sons