Bright, zesty, and absolutely irresistible, Cilantro Orange Chicken with Rice and Beans is that rare recipe that feels like a celebration every time you make it. With juicy chicken marinated in citrus, fragrant herbs, and bold spices, then served over fluffy rice and hearty black beans, this dish transforms simple ingredients into flavors that will wake up your tastebuds. It’s colorful on your plate, vibrant in taste, and guaranteed to become a go-to weeknight favorite or a standout at your next gathering.
Ingredients You’ll Need
You don’t need a mile-long grocery list to serve up an unforgettable Cilantro Orange Chicken with Rice and Beans. Every ingredient here brings something essential—whether it’s a pop of color, a punch of flavor, or the comfort of a perfectly cooked grain. Let’s take a moment to appreciate the powerful combination each component offers!
- Chicken breasts: Boneless and skinless, soaking up all that marinade for maximum juiciness and flavor.
- Freshly squeezed orange juice: The sweet, sunny backbone of your marinade brings brightness and a touch of sweetness.
- Orange zest: Adds an extra layer of citrus aroma—don’t skip this, it makes the chicken pop!
- Lime juice: Balances the flavors with its tart, tangy kick.
- Olive oil: Helps the marinade cling beautifully and adds richness to every bite.
- Garlic: Three cloves for that subtle pungency that ties the marinade together.
- Ground cumin: Brings a toasty, earthy depth and a tiny hint of smokiness.
- Smoked paprika: Infuses the chicken with a gentle, smoky warmth and gorgeous color.
- Chili powder: Just enough to perk up the dish without overpowering the citrus.
- Salt and black pepper: These basics are essential for seasoning at every stage.
- Fresh cilantro: Stirred into the marinade and sprinkled on top for that vibrant, herbal finish.
- Long-grain white rice: Fluffy, light, and perfect for soaking up all the savory juices.
- Low-sodium chicken broth: Adds flavor to the rice, making it anything but bland.
- Black beans: Hearty, creamy, and packed with protein and fiber for satisfaction.
- Red onion: For a touch of bite and a sweet, subtle crunch throughout.
- Extra olive oil: Toasts the rice and pulls richness through the whole dish.
- Lime wedges: Brightens up every serving, letting everyone squeeze as much tang as they love.
How to Make Cilantro Orange Chicken with Rice and Beans
Step 1: Marinade the Chicken
Start by whisking together the orange juice, orange zest, lime juice, olive oil, minced garlic, cumin, smoked paprika, chili powder, salt, pepper, and half the chopped cilantro in a medium bowl. Add the chicken breasts and make sure they’re well coated—you want every nook and cranny touched by the marinade. Cover and let it rest in the fridge for a minimum of 30 minutes, or up to four hours if time allows. The longer it marinates, the more those tropical flavors will become one with your chicken.
Step 2: Cook the Rice
While your chicken soaks up all that flavor, get your rice started. Heat a tablespoon of olive oil in a saucepan over medium heat; add the rinsed rice and toast it for a minute or two until it’s just golden and nutty smelling. Stir in the chicken broth and bring everything to a gentle boil, then reduce to low, cover, and let the rice cook undisturbed for 15 minutes. Once tender, fluff it with a fork, toss in the drained black beans and a teaspoon of salt, then recover the pot to keep things cozy and warm until ready to serve.
Step 3: Grill or Sear the Chicken
When it’s time to cook, heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and lay each piece on the hot pan, letting it sizzle away for about 5 to 6 minutes per side. You’re looking for those beautiful golden edges and an internal temperature of 165°F, guaranteeing juicy, fully-cooked chicken. Don’t rush the resting—after cooking, give it at least 5 minutes so those flavorful juices stay locked in before slicing.
Step 4: Assemble and Garnish
Now comes the best part: layering everything together! Spoon your warm, bean-speckled rice into bowls or onto plates. Arrange the sliced chicken over the top, making sure to catch some of those delicious juices. Sprinkle with the remaining fresh cilantro and serve with a few lime wedges on the side for extra zip and color. Your Cilantro Orange Chicken with Rice and Beans is ready to impress.
How to Serve Cilantro Orange Chicken with Rice and Beans
Garnishes
A fresh showering of chopped cilantro right before serving is non-negotiable for that fragrant, herbal burst. Add bright lime wedges on the side so everyone can squeeze just the amount they crave. For a pretty touch and an extra citrus boost, add a sprinkle of orange zest or a few thin orange slices on the platter. A handful of diced red onion or a little crumbled queso fresco wouldn’t hurt, either!
Side Dishes
While this dish is hearty enough to stand alone, Cilantro Orange Chicken with Rice and Beans shines with simple sides. Try a crisp green salad with avocado, a helping of sautéed corn, or warm tortillas to scoop up every last bite. For an extra pop of color, roasted bell peppers or a mango salsa are fantastic additions.
Creative Ways to Present
If you’re hosting, serve Cilantro Orange Chicken with Rice and Beans family-style on a big platter so everyone can help themselves. For a party, consider making taco bowls using the rice and beans as a base, or stuff the sliced chicken, rice, and beans into warm tortillas for handheld fun. You can even top each plate with a fried egg for a brunchy twist!
Make Ahead and Storage
Storing Leftovers
Leftover Cilantro Orange Chicken with Rice and Beans keeps beautifully! Cool the components to room temperature before transferring into airtight containers. Store the chicken and rice-bean mixture separately if possible; both will stay fresh in the fridge for up to 4 days, making them perfect for meal prep or quick lunches.
Freezing
If you want to freeze this meal, let everything cool completely first. Place the chicken and the rice-beans mixture in separate freezer-safe bags or containers. Stored properly, they’ll taste delicious for up to 2 months. When ready to eat, simply thaw overnight in the fridge and reheat gently for best results.
Reheating
For quick lunches or dinner repeats, reheat chicken and rice gently in the microwave or on the stovetop with a splash of water or broth to keep things moist. Be sure to cover with a lid or damp paper towel to preserve that wonderful juiciness and prevent the flavors from fading.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work beautifully in Cilantro Orange Chicken with Rice and Beans. Just adjust the cooking time—thighs may need a few minutes longer per side, and they’ll reward you with extra-rich flavor and tenderness.
How spicy is this recipe?
The spice level is mild, thanks to just half a teaspoon of chili powder. If you love more heat, feel free to double the chili powder or add a pinch of cayenne to the marinade. For a gentler touch, you can reduce or omit the chili powder entirely.
Can I make Cilantro Orange Chicken with Rice and Beans vegetarian?
Absolutely! Swap the chicken breast for marinated tofu or even hearty roasted veggies. Use vegetable broth instead of chicken broth, and keep the citrus-herb marinade the same—you’ll still get that lovely tangy, aromatic punch.
Is it okay to marinate the chicken overnight?
You can marinate the chicken for up to 4 hours. If you go much beyond that, the acids in the citrus may start to break down the texture of the chicken too much, making it mushy. If you need to prep further ahead, combine everything except the acids (orange and lime juice) until ready to marinate.
What’s the best way to zest an orange?
A microplane works best for getting just the outer orange part of the peel without the bitter white pith. Wash the orange well, then grate it over your bowl for the freshest, most aromatic zest—this step amplifies the whole character of Cilantro Orange Chicken with Rice and Beans!
Final Thoughts
This Cilantro Orange Chicken with Rice and Beans is so much more than the sum of its parts—it’s a plateful of sunshine, comfort, and flavor you’ll crave again and again. Don’t hesitate to try it; it’s a vibrant, crowd-pleasing addition to any table, and I can’t wait for you to taste just how special it is!
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Cilantro Orange Chicken with Rice and Beans Recipe
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
This Cilantro Orange Chicken with Rice and Beans recipe is a flavorful and vibrant dish that combines citrus-marinated chicken with aromatic cilantro, served over a bed of savory rice and beans. Perfect for a wholesome and satisfying meal.
Ingredients
For the Chicken:
1 ½ pounds boneless skinless chicken breasts, 1 cup freshly squeezed orange juice, zest of 1 orange, 3 tablespoons lime juice, 3 tablespoons olive oil, 3 cloves garlic minced, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon chili powder, ½ teaspoon salt, ¼ teaspoon black pepper, ½ cup chopped fresh cilantro divided,
For the Rice and Beans:
1 cup long-grain white rice rinsed, 2 cups low-sodium chicken broth, 1 (15-ounce) can black beans drained and rinsed, 1 small red onion finely chopped, 1 tablespoon olive oil, 1 teaspoon salt (for rice and beans), lime wedges for serving
Instructions
- Marinate the Chicken: In a medium bowl, combine orange juice, orange zest, lime juice, olive oil, garlic, cumin, smoked paprika, chili powder, salt, pepper, and half of the cilantro. Add chicken, coat well, cover, and marinate in the refrigerator for 30 minutes to 4 hours.
- Prepare the Rice and Beans: Heat olive oil in a saucepan, toast rice, add chicken broth, simmer for 15 minutes, then stir in black beans and salt.
- Cook the Chicken: Grill or pan-sear marinated chicken for 5-6 minutes per side until cooked through.
- Serve: Slice chicken and serve over rice and beans. Top with remaining cilantro and lime wedges.
Notes
- For extra flavor, reserve 2 tablespoons of marinade to drizzle over the cooked dish.
- You can use brown rice instead of white rice, but adjust the cooking time accordingly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Grilling
- Cuisine: Latin American
Nutrition
- Serving Size: 1 chicken breast with rice and beans
- Calories: 480
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 8 g
- Protein: 39 g
- Cholesterol: 95 mg
