Chicken with rice and black beans

Necessary products:

• 450g black beans Fiorre - precooked and well drained
• 2 tsp rice Jasmine Fiorre
• 1 piece. boneless chicken breasts - cut into cubes
• 1 tbsp sunflower oil Fiorre
• 4 green onions - chopped (leave the lighter and darker parts separately)
• 2 cloves garlic - ground
• 1 1/2 cups chicken broth
• 1/2 hot green chopped peppers - canned
• 2 tsp lime peel
• 3 tablespoons lime juice
• 1/3 cup chopped coriander
• Salt and ground black pepper

Method of preparation:

Heat oil in a large skillet over medium heat. Once hot, add the chicken, season with salt and pepper and fry until cooked through, about 6 minutes, adding lighter portions of green onions and garlic for the last 1 minute of cooking. Stir in broth, green onions, green peppers, lime peel, lime juice, black beans and season with salt and pepper to taste. Bring the mixture to a boil, add the rice, completely immerse the rice in the broth and simmer for 20 seconds, then remove from the heat and immediately cover with a lid. Let rest for 5-6 minutes.

If necessary, return the pan to medium heat and cook - stir for 1 minute to allow the rice to absorb excess moisture. Remove from the heat, add the coriander and let it rest uncovered for 3 minutes.