1. Cook rice according to package directions, keep warm. 2. Pour lime juice over chicken pieces and cilantro, allow to marinate 5 minutes. 3. Melt 2 tablespoons butter and 3/4 tablespoons garlic in a 12" skillet until sizzling. 4. Add marinated chicken, cilantro and wine. 5. Remove garlic so that it doesn't burn; discard. 6. Cook over medium-high heat; stirring occasionally, until chicken is no longer pink, about 5-6 minutes. 7. Remove chicken from skillet; keep warm. 8. Melt remaining butter and garlic in same skillet; add onion. 9. Cook over medium-high heat, stirring occasionally, until onion is softened, about 3-4 minutes. 10. Stir in beans and rice. 11. Add in salt, pepper, oregano, and bay leaf(to be removed after warming the rice and beans). 12. Continue cooking, stirring occasionally, until heated through, another 4-5 minutes. 13. To serve spoon rice and bean mixture onto serving platter; top with warm chicken. 14. Garnish with chopped parsley, if desired. 15. Serve with a green salad and ripe tomatoes with a side of green plantain chips (mariquitas). 16. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
