Lime-Cilantro Chicken and Black Beans with Green Salsa Rice

In a saucepan, bring the rice and water to a boil over high heat. Cover, lower the heat to low and simmer until the water is absorbed, 18 to 20 minutes. Then take the pan off the heat and keep it covered; the rice rests while you finish the chicken, at least 5 minutes.

For this step: long-grain white rice, water

While the rice cooks, wash and dry the cilantro, dice the onion, and mince the garlic. When finished, drain and rinse the beans.

For this step: yellow onion, garlic, cilantro, black beans

Heat the oil in a deep skillet over medium heat. Once the oil shimmers, add the onion and cook, stirring occasionally, until softened, 4 to 5 minutes.

For this step: olive oil

While the onion cooks, cut the chicken into bite-size pieces and season it with salt and pepper.

For this step: boneless skinless chicken thighs, salt, ground black pepper

Raise the heat to medium-high, add the chicken and brown it, turning occasionally, 6 to 8 minutes.

Stir in the garlic, cumin and oregano and cook until fragrant, about 1 minute.

For this step: ground cumin, dried oregano

Add the beans and salsa verde and lower the heat to keep a gentle simmer. Cook until the beans are hot and the chicken reaches 165°F, 6 to 8 minutes.

For this step: salsa verde

While the chicken simmers, chop the cilantro. Fluff the rice with a fork; the grains should be tender and separate.

Take the skillet off the heat and fold in the rice, lime juice and cilantro. Taste and season with salt and pepper, then spoon into bowls with the sauce.

For this step: salt, ground black pepper, lime juice