Ingredients
2 cups water2 tablespoons olive oil, divided1/2 teaspoon salt1/4 teaspoon pepper1 cup uncooked long grain rice1 tablespoon taco seasoning4 boneless skinless chicken breast halves (4 ounces each) 1 cup canned black beans or pinto beans, rinsed and drained1/4 cup chopped fresh cilantro1 teaspoon grated lime zest2 tablespoons lime juiceOptional: Pico de gallo, shredded Mexican cheese blend, sour cream, avocado, shredded lettuce and lime wedges
Preparation
In a large saucepan, combine water, 1 tablespoon oil, and the salt and pepper; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 15-17 minutes or until liquid is absorbed and rice is tender.
Meanwhile, sprinkle taco seasoning over both sides of chicken. In a large skillet, heat remaining 1 tablespoon oil over medium heat. Add chicken; cook 4-5 minutes on each side or until a thermometer reads 165°.
In a microwave, heat beans until warmed. To serve, gently stir cilantro, lime zest and lime juice into rice; divide among 4 bowls. Cut chicken into slices. Place chicken and beans over rice; top as desired.
