If you’re searching for a meal that’s vibrant, wholesome, and downright delicious, Cilantro Orange Chicken with Rice and Beans is pure magic on a plate. Imagine tender, citrus-scented chicken, marinated to perfection and nestled atop a mound of fluffy rice and creamy black beans, every bite shimmering with the brightness of fresh orange and herbaceous cilantro. It’s a dish that feels like sunshine and comfort at once—flavorful enough to wow at a dinner party, yet comforting and practical for busy weeknights. There’s no way anyone can resist the combination of zest, spice, and silky sauce in this crave-worthy classic.
Ingredients You’ll Need
Ingredients You’ll Need
What I love about this recipe is how it turns a handful of pantry basics and a few fresh ingredients into something spectacular. Every item on this list brings a unique flavor, color, or texture, harmonizing to create the signature taste of Cilantro Orange Chicken with Rice and Beans.
- Chicken thighs: Boneless, skinless thighs stay juicy and soak up all the tangy marinade.
- Oranges (juice and zest): Freshly squeezed orange juice and zest are the secret to that aromatic, sunshiny flavor.
- Fresh cilantro: Chopped cilantro brings grassy, citrusy notes and a pop of color to both the marinade and garnish.
- Olive oil: Used twice: once for richness in the marinade and again to toast the rice for added flavor.
- Garlic (minced): Gives the chicken a lovely savory backbone.
- Ground cumin: Earthy and warm, cumin deepens the flavor and plays up the Latin-inspired vibes.
- Smoked paprika: Adds gentle smokiness and gorgeous red color to the dish.
- Crushed red pepper flakes (optional): For a subtle kick—feel free to leave them out if you’re spice-shy.
- Salt and pepper: Essential for balancing and heightening all those flavors.
- Long-grain white rice: The perfect fluffy partner for rich, savory beans and juicy chicken.
- Black beans (canned): Creamy, protein-packed, and ready to soak up every drop of flavor.
- Chicken broth or water: Cooking rice in broth makes it extra savory and satisfying.
- Extra olive oil: Just a touch to toast the rice and build deeper flavor.
- Extra cumin: Threads the subtly smoky note throughout both the chicken and rice.
- More salt (for the rice): Just to balance the flavors as the rice cooks.
How to Make Cilantro Orange Chicken with Rice and Beans
Step 1: Marinate the Chicken
Start by whisking together the orange juice and zest, chopped cilantro, olive oil, minced garlic, cumin, smoked paprika, red pepper flakes, salt, and pepper in a large bowl. Add the chicken thighs, turning to coat every bit in that punchy marinade. The longer you let it sit—ideally at least 30 minutes and up to 4 hours—the more vibrant and bold that citrusy, herby flavor will be.
Step 2: Cook the Rice and Beans
While your chicken is soaking up flavor, start on the rice. Heat a tablespoon of olive oil in a saucepan, then add the white rice, toasting gently until it smells nutty and looks slightly golden. Pour in chicken broth or water, add cumin and a pinch of salt, then bring it all to a boil. Reduce the heat, cover, and let it gently simmer until fluffy, about 15-18 minutes. Once the grains are perfectly tender, stir in the black beans and let everything sit, covered, off the heat for five magical minutes.
Step 3: Sear and Rest the Chicken
Take those marinated chicken thighs out of the fridge and shake off any excess marinade (but don’t wipe them dry). Sear them in a hot skillet with a little oil for 5–6 minutes per side, until they develop a golden crust and are cooked through. Let the chicken rest for 5 minutes, which keeps all those lovely juices inside when you slice.
Step 4: Assemble and Serve
To bring your Cilantro Orange Chicken with Rice and Beans together, fluff up the rice and beans onto a plate, top with the sliced chicken, and drizzle over any pan juices. Garnish with more cilantro and orange wedges for a burst of color and zesty lift. Get ready for the best bite!
How to Serve Cilantro Orange Chicken with Rice and Beans
Garnishes
Finish your Cilantro Orange Chicken with Rice and Beans with a confetti of extra chopped cilantro, wedges of fresh orange, and even a sprinkle of finely diced red onion for color and crunch. A quick squeeze of additional orange juice just before serving makes every bite a little brighter.
Side Dishes
While this dish is hearty enough to stand alone, it’s absolutely lovely with sliced avocado on the side, a mound of crisp green salad, or even sweet fried plantains for a tropical touch. Don’t forget some warmed corn tortillas if you like to turn any meal into a little DIY taco bar!
Creative Ways to Present
Serve Cilantro Orange Chicken with Rice and Beans in colorful bowls, arranging the chicken slices neatly over the rice and beans for a dramatic restaurant-style flourish. For parties, set everything out family-style with extra garnish bowls so guests can customize their own plates. Or, pile leftovers into burritos or meal-prep containers for an exciting week of lunches!
Make Ahead and Storage
Storing Leftovers
Store any leftover Cilantro Orange Chicken with Rice and Beans in airtight containers in the refrigerator for up to four days. This dish stays moist and packed with flavor—making it an absolute gift for meal-preppers and busy families alike.
Freezing
Both the chicken and rice components freeze quite well. Cool them completely, then portion into freezer-safe bags or containers. Squeeze out as much air as possible and freeze for up to three months. For best results, freeze chicken and rice separately to keep textures at their best.
Reheating
When you’re ready to enjoy, reheat in the microwave or toss everything together in a skillet with a splash of broth or water to keep things moist. A fresh sprinkle of cilantro and a squeeze of orange juice will liven things up beautifully.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs are more forgiving and juicy, boneless, skinless chicken breasts work well too—just be extra careful not to overcook them so they stay tender and flavorful.
What if I don’t have fresh oranges?
Bottled orange juice will do in a pinch, but nothing matches the perfume of fresh zest. If you have a lemon or lime, add just a touch of their zest to amp up the citrus punch.
Can Cilantro Orange Chicken with Rice and Beans be made vegetarian?
Definitely! Swap the chicken for thick slices of roasted cauliflower or tofu, and use vegetable broth instead of chicken broth. The citrus-cilantro flavors are just as awesome in veggie form.
Is this recipe very spicy?
Not at all! The red pepper flakes are totally optional and easy to adjust. If you like a little heat, feel free to bump them up. Sensitive palates can skip them entirely for a more kid-friendly meal.
How can I add more veggies?
Stir in some sautéed bell peppers, corn, or spinach to your rice and beans, or serve this dish alongside a fresh, crunchy slaw. It’s wonderfully customizable for whatever’s in your fridge!
Final Thoughts
If you’re craving a meal that brings a burst of flavor, comfort, and color to your table, you’ll adore Cilantro Orange Chicken with Rice and Beans. It’s a recipe that never fails to impress, whether for weeknight dinners or festive gatherings—so don’t hesitate to give it a try and share the goodness with everyone around your table!
Print
Cilantro Orange Chicken with Rice and Beans Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Latin-Inspired
- Diet: Non-Vegetarian
Description
This Cilantro Orange Chicken with Rice and Beans recipe is a flavorful and satisfying dish that brings together zesty citrus, fragrant herbs, tender chicken, and hearty beans and rice. Perfect for a wholesome meal any day of the week!
Ingredients
For the Cilantro Orange Chicken:
- 1 1/2 pounds boneless, skinless chicken thighs
- juice and zest of 2 oranges
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- salt and pepper to taste
For the Rice and Beans:
- 1 cup long-grain white rice
- 1 can (15 oz) black beans (drained and rinsed)
- 2 cups chicken broth or water
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- salt to taste
Instructions
- Marinate the Chicken: In a bowl, whisk together orange juice, orange zest, cilantro, olive oil, garlic, cumin, paprika, red pepper flakes, salt, and pepper. Add chicken thighs and toss to coat. Marinate for 30 minutes to 4 hours.
- Prepare the Rice and Beans: Toast rice in olive oil, then add broth, cumin, and salt. Simmer for 15–18 minutes. Stir in black beans and let sit off heat for 5 minutes.
- Cook the Chicken: Sear marinated chicken in a skillet until cooked through and golden brown, about 5–6 minutes per side. Slice and let rest.
- Serve: Arrange sliced chicken over rice and beans. Garnish with cilantro and orange wedges.
Notes
- This dish is great for meal prep and can be stored in the fridge for up to 4 days.
- Consider using brown rice or quinoa for added fiber.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg
