Cilantro Lime Chicken

Step 1. Mix the juice of half the Lime, Garlic, half the Cilantro, half the Olive Oil, half the Salt and Black Pepper in a bowl. Add Chicken Thigh and turn to coat. Refrigerate while the rice starts.

Step 2. Bring White Rice, Water and the rest of the Salt to a boil in a saucepan. Cover and simmer over low heat until the water is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

Step 3. Meanwhile, heat the rest of the Olive Oil in a large skillet over medium-high heat. Lift the chicken from the marinade, letting excess drip off, and discard the marinade. Add the chicken in a single layer.

Step 4. Cook the chicken until browned underneath, about 5 minutes. Turn and cook until browned and no longer pink inside, about 5 minutes more. Transfer to a plate; reduce the heat if the garlic begins to burn.

Step 5. Add Black Beans to the skillet over medium heat. Stir until heated through, about 3 minutes, scraping up the browned bits.

Step 6. Fluff the rice and fold in the rest of the Cilantro and the juice of the rest of the Lime. Slice the chicken and serve over the rice with the beans.