Cilantro Lime Chicken and Rice

13

This dish has quickly become one of my favorite easy summer dinners.  Who doesn’t love a one-pan-wonder?!  As a bonus, this dish can easily be a vegetarian option or a side dish by omitting the chicken and using veggie stock in place of the chicken broth.

What are some of your favorite summer dinners?  Leave me a comment with your thoughts!


Cilantro Lime Chicken and Rice

  • 1 pound chicken, cubed (omit for vegetarian, side dish)
  • 3-4 garlic cloves, minced
  • 1 cup rice
  • 2 cups chicken or vegetable broth
  • 15 oz can black beans , rinsed & drained
  • 1/2 cup fresh cilantro chopped
  • 2 T lime juice , freshly squeezed

Season the chicken with salt and pepper. In a large saucepan, saute the chicken in EVOO over medium heat until browned.

1

Remove the chicken from the pan and set aside.

3

If you are going for the vegetarian or side dish options, start here!  It helps if you have a couple serious sous chefs to prep for you 😉

2

In the same pan, add more EVOO if necessary and add the garlic. Saute the garlic for a couple minutes, just so it starts to toast a bit. Add the rice and do the same, stirring it around and toasting it a bit.  Look at the grains, when the outside “coat” starts to become more transparent and you can see the inner germ a bit, you are good to go!  I use this same method when making Spanish rice, it just preps the rice a bit and gives it just a bit more of a nutty flavor.

Stir in the chicken/veggie broth and bring to a boil.

8

Reduce the heat, cover and let simmer for 15-20 minutes, until the rice is cooked through.

Remove the skillet from heat and toss in the chicken (if using), black beans, cilantro and lime juice.

9

Taste, adding more salt/lime juice as needed, and serve!

10

Try this one out this summer – I promise it will make your menu rotation!


Full Recipe

Cilantro Lime Chicken and Rice

  • 1 pound chicken, cubed (omit for vegetarian, side dish)
  • 3-4 garlic cloves, minced
  • 1 cup rice
  • 2 cups chicken or vegetable broth
  • 15 oz can black beans , rinsed & drained
  • 1/2 cup fresh cilantro chopped
  • 2 T lime juice , freshly squeezed

Season the chicken with salt and pepper.

In a large saucepan, saute the chicken in EVOO over medium heat until browned.

Remove the chicken from the pan and set aside.

In the same pan, add more EVOO if necessary and add the garlic.

Saute 1-2 minutes.

Add the rice and toast for a couple minutes.

Stir in the chicken broth and bring to a boil.

Reduce the heat, cover and let simmer for 15-20 minutes, until the rice is cooked through.

Remove the skillet from heat.

Toss in the chicken, black beans, cilantro and lime juice.

Taste, adding more salt/lime juice as needed, and serve!

Chicken in Lime-Mustard Sauce

25

Raise your hand if you are in the midst of a very busy May! 🙋

This recipe is one of my absolute favorite go-to dinners when things are rushed and there’s not a lot of time to stand in the kitchen making dinner. It’s a simple, one-pan entree that works for weeknights but, let me tell you, that lime-mustard pan sauce is so silky and delicious that it stands up for an impressive invite-some-company-over meal just as well.

Try this classic chicken dish out soon and let me know what you think!


Chicken in Lime-Mustard Sauce

  • 4 skinless, boneless chicken breast halves, or thin-sliced chicken breasts
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 tsp EVOO
  • ¾ cup chicken broth
  • 1 T brown sugar
  • 3 T lime juice, divided
  • 2 tsp Dijon mustard
  • 2 T water
  • 1 tsp cornstarch
  • 1 T butter

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. I did say this recipe was quick and easy, right?  Here’s how I make it even more so: I used store bought thin-sliced chicken breasts to start.  Chicken tenders also work great in this recipe!

Sprinkle the chicken with salt and pepper.

1

Heat the olive oil in a large nonstick skillet over medium-high heat.  Add the chicken and  cook about 4 minutes on each side, or until browned.

7

Remove the chicken from the pan; keep warm.

Look at all that delicious flavor left in the pan!  Get ready to use that!

8

Add the chicken broth, sugar, 2 tablespoons lime juice, and mustard to pan.  Whisk the sauce over medium heat, lightly scraping the bottom of the pan to loosen those tasty browned bits.

Whisk the water and cornstarch together in a small bowl.  Add the cornstarch mixture to pan; whisking well into the pan sauce.

Bring to a simmer over medium-high heat. Continue to whisk and cook 1 minute or until sauce thickens slightly. The chicken will be placed back in the pan sauce at the so you just want it to be just thick enough to hang on and coat the chicken nicely.

Whisk in the remaining 1 tablespoon lime juice and butter, stirring until butter melts.  Don’t skip out on that little pat of butter – it’s what gives the pan sauce its silky sheen.  Check the seasoning of the sauce, adding lime juice, salt or pepper as desired.

Return the chicken to the pan, turning the chicken to coat it in the sauce. Simmer just a couple of minutes more, or until chicken is thoroughly heated.

22

That’s it! I think you’ll truly love this easy weeknight meal.  What’s one of your go-to weeknight dinners?

28


Full Recipe

Chicken in Lime-Mustard Sauce

  • 4 skinless, boneless chicken breast halves, or thin-sliced chicken breasts
  • ¼ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 tsp EVOO
  • ¾ cup chicken broth
  • 1 T brown sugar
  • 3 T lime juice, divided
  • 2 tsp Dijon mustard
  • 2 T water
  • 1 tsp cornstarch
  • 1 T butter

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. (Skip if using thin-sliced chicken breasts)

Sprinkle chicken with salt and pepper.

Heat oil in a large nonstick skillet over medium-high heat.

Add chicken; cook 4 minutes on each side or until browned.

Remove from pan; keep warm.

Add chicken broth, sugar, 2 tablespoons lime juice, and mustard to pan.

Whisk over medium heat, scraping pan to loosen browned bits.

Combine water and cornstarch in a small bowl.

Add cornstarch mixture to pan; stir well with a whisk.

Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly.

Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts.

Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated.

Mojito Pie

14

It’s been a gorgeous couple of days over here.  The rain has given us a break, the sun is peeping out and the temperatures are climbing back to that comfortable level I appreciate. It’s that little taste of the warm days to come that has me craving something “summer”.  We’ll just ignore the showers of pollen that have all our cars a strange tint of yellow and focus on the sunshine part, yes?

To me, summer means simple, clean, fresh flavors.  Something to cool you off when the temperatures rise. That’s Mojito Pie all day long!  This is a super simple recipe that can be made even quicker with the help of a couple store-bought ingredients.  Whichever route you take, try this frozen pie out for a tasty call to summer evenings.

What flavors make you start thinking of the long, warm days of summer?


Mojito Pie

  • 1 c graham cracker crumbs
  • ¼ cup butter, melted
  • ½ tsp kosher salt

Quick method:  replace the above ingredients with 1 prepared graham cracker crust 

  • 8 oz cream cheese, softened
  • ⅔ cup sugar
  • zest and juice from 1 large lime
  • 2 T finely chopped fresh mint
  • 1 cup heavy whipping cream
  • 2 tsp sugar

Quick method:  replace the whipping cream and sugar with 2 cups thawed whipped topping, divided

  • 1 T rum, light or dark, optional

Let’s start with that crust.

Mix together the graham cracker crumbs, butter and salt until the entire mix is moist and crumbly.  Press the crumb mix onto the bottom of plastic wrap-lined 9-inch round pan.  That plastic wrap is going to help you pull the frozen pie out of the pan for serving later.  Pop the crust into the freezer to set a bit while you mix up the filling.

For that quick method: remove the packaging from graham cracker crust, saving the lid. I said quick, yes? 🙂

I went quick on this one!

9

If you want something just a tad different, crushed pretzel pieces can replace the graham cracker crumbs in the filling.  You may consider in this case omitting the 1/2 tsp kosher salt if your pretzels are salted to start.  Crush the pretzels up pretty fine before mixing with the melted butter or you may have some difficulty getting the crust pressed and holding in the pan.

Now the filling. Beat the softened cream cheese, sugar, lime zest, juice and mint in medium bowl with a mixer until well blended.

Whisk in the rum, if desired.  You can use white or dark rum, both work equally well in the pie.  I may just shy away from any spiced rum varieties as to not take over the classic lime and mint we’ve got working.  Will’s a fan of dark rum, that’s what we typically have on hand, so I grabbed this one from our bar to add in. The rum adds a little flavor but if you aren’t feeling it, or serving this pie in company that includes children, simply skip this step.  You’ll still enjoy the lime & mint combo of a classic mojito drink!

4

Whisk the heavy cream and sugar together until stiff peaks form.  Or, for the quick method, grab the prepared whipped topping. Whisk 1 ½ cups whipped topping into the cream cheese mixture.  We’re hanging on to that other 1/2 cup of topping for, well, a topping later!

6

Spoon the pie filling over the chilled crust, smoothing it out to all the edges. I like to decorate a pie with what’s in the pie as a little heads up, so I used some extra lime slices and mint, pressing them gently into the filling so they will set.

Cover and freeze the pie at least 4 hours, or until firm. 

For serving, use the plastic wrap to help you remove the pie from the pan.  Run a knife under hot water to help slice into the frozen pie a little easier.  Serve the Mojito Pie topped with the remaining whipped topping and maybe another sprig of mint or some fresh lime zest just for fun.

16

Can’t you just hear summer calling?


Full Recipe

Mojito Pie

  • 1 c graham cracker crumbs
  • ¼ cup butter, melted
  • ½ tsp kosher salt

Quick method: replace the above ingredients with 1 prepared graham cracker crust 

  • 8 oz cream cheese, softened
  • ⅔ cup sugar
  • zest and juice from 1 large lime
  • 2 T finely chopped fresh mint
  • 1 cup heavy whipping cream
  • 2 tsp sugar

Quick method: replace the whipping cream and sugar with 2 cups thawed whipped topping, divided

  • 1 T rum, light or dark, optional

For the crust:

Mix graham cracker crumbs, butter and salt.

Press onto bottom of plastic wrap-lined 9-inch round pan.

Freeze until ready to use.

*Quick method: remove packaging from graham cracker crust, saving the lid.

For the pie filling:

Beat cream cheese, sugar, lime zest, juice and mint in medium bowl with mixer until blended.

Whisk in rum, if using.

Whisk heavy cream and sugar together until stiff peaks form.

Whisk 1 ½ cups whipped topping into cream cheese mixture.

*Quick method – whisk in 1 1/2 cups of prepared whipped topping

Spoon pie filling over crust.

Cover and freeze 4 hours, or until firm.

Serve topped with remaining whipped topping.