20-Minute Cilantro Chicken with Rice and Beans

extra-large or two medium/average bunches fresh cilantro leaves or about 2 cups tightly packed (see Notes below)

about 2 green onions, trimmed and roughly chopped

about 6 tablespoons olive oil, divided or as needed

to 2 tablespoons lime juice

kosher salt, or to taste

freshly ground black pepper, or to taste

cayenne pepper, optional and to taste

to 1.25 pounds boneless skinless chicken breast, diced into bite sized pieces

salt and pepper for seasoning chicken

precooked rice (I used Spanish rice)

black beans, drained and rinsed (I used low-salt)

or 2 medium tomatoes, diced small (I used Roma)