Lime- Cilantro Beans and Rice: Three Ways Plus

Take your pick! very fast and easy but not so cheap; pretty easy; or really cheap and healthy but more work.

All can be made with or without chicken, and can be served as dinner (that's what I do) or as a great and filling side to other Mexican-type foods. Leftovers make good quesadillas with a little cheese.
All versions can be "dressed up" by toasting thin strips of a wheat tortilla (cut with pizza cutter and put under broiler or in toaster oven for very short time) to pile on top with some grated cheese sprinkled over, cover or broil briefly til it melts.

All versions can look even prettier if you cut the carrot down to one and add 1-2 cups of butternut squash chunks (or sweet potato) to cook along with rice and beans. (cut a few thick slices from the neck of the squash, trim and chunk, put the rest in the fridge for another day)

1. Super Simple Beans and Rice

one package Archer Farms "Lime Cilantro Rice" (from Target)
one can Bush's "Black Bean Fiesta"
(thawed or partially thawed boneless chicken breast, each piece cut into two or three chunks)

Following directions on rice package, heat water and add all ingredients to large covered frying pan, (nestle chicken pieces into rice and beans), cover and cook as directed. Stir before serving.

2. Easy Rice and Beans

onion, chopped
3-4 carrots, grated
celery, chopped, optional
1 pkg Archer Farms Lime Cilantro Rice
2 cans black beans, rinsed and drained (or equivalent precooked beans - use the crockpot and freeze some ahead of time for easiest and cheapest)
optional: add additional seasonings to boost flavor, such as lime juice, cilantro, cumin, other favorite Mexican-type seasonings as desired
In large frying pan, saute onion till soft, add up to three large peeled and grated carrots, celery if desired, and continue cooking a few minutes to soften and develop flavors. Heat water as directed on rice package plus extra 1/4 cup, add to pan along with rice and seasoning packet and rinsed, drained beans. Sprinkle with seasonings and 1-2 Tb lime juice, stir. Cover and cook as directed til rice is done. Can add chicken as above.

3. Made from Scratch Lime Cilantro Rice and Beans

large onion, chopped
3-4 carrots, peeled and grated
2-3 stalks celery chopped
2 cans black beans rinsed and drained. or equivalent cooked black beans
1 1/2 cups uncooked long grain or basmati rice
OR 3-4 cups precooked brown rice
OR equivalent instant brown rice
Knorr Vegetarian Vegetable bouillon (optional)
lime juice
cilantro
cumin
optional - other favorite seasonings such as Penzey's "Adobo Seasoning", Ancho chili powder, fajita seasoning, oregano, Penzey's "Arizona Dreaming", garlic....if you like diced tomatoes and green chilis they could go in.....

saute onion til soft, add carrots and celery and continue cooking a few minutes till soft and flavorful. Then, depending on the type of rice used:

for regular rice, heat 2 bouillon cubes in 3 1/2 cups water and stir til dissolved, add along with rice and beans, sprinkle with spices and juice, stir and cover tightly, simmer 15-20 minutes. (I just add spices til it smells like walking into my favorite Mexican restaurant.)

(for pre-cooked brown rice:
heat one boullion cube in 3/4 cup water and stir til dissolved, add along with rice, beans, and spices and lime juice, stir and simmer 5-10 minutes)

(for instant brown rice:
follow package directions for amount of liquid, add hot liquid, rice, beans, spices and juice and cover tightly, simmer 5 minutes, let sit five minutes.)

If adding chicken, the second two options do not allow sufficient cooking time, so precook or simmer longer or chop chicken up smaller.

*Serves up nicely next to some steamed broccoli.
If you don't use the squash, you could also serve a baked sweet potato as another healthy side.
You can add some shredded cabbage in the mix before simmering,  if you have some on hand, or a can of "Mexi-corn" if your kids like it and you want to "up" the vegetables.