This one-pot meal saved the day!
I kid you not… this recipe was created one day out of pure. hangry. necessity.
We had “no food in the house” (ok… no PREPARED food in the house) and were ravenous at lunch. I popped a few things into the rice cooker, yes, chicken and all, and before I knew it we were chowing down on the BEST cilantro lime chicken and rice dish! (A spin-off of Justin’s famous Mexican Beef and Rice and my go-to Cilantro Lime Rice!)
Since then I’ve adapted it to be prepared on the stovetop since you can develop the flavors much better by searing the chicken and sautéing the veggies, but it’s still just as quick and just as simple for a fast lunch or dinner!
Ingredient Notes
For the exact measurements and detailed instructions, please see the recipe card below.
- Chicken. Thighs are used for the best flavor and juiciest texture, but breasts can be subbed. You’ll just want to cook them for a minute or two less to maintain their juiciness.
- Rice. Long grain white rice or basmati rice are best to use.
- Taco seasoning. The Evolving Table taco seasoning was used when testing this recipe. If you use a store-bought brand you’ll want to adjust the amount of salt you add accordingly.
How to Make Cilantro Lime Chicken and Rice
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Season and sear the chicken.
Sprinkle taco seasoning and salt over the chicken and then sear in a large skillet or pot for 9–10 minutes, flipping halfway. Remove and set aside.
Cook the onion and toast the rice.
In the same skillet, cook onion for 2–3 minutes, then add garlic and cook for 30 seconds. Stir in rice and toast for 1–2 minutes.
Simmer the rice until fluffy.
Pour in broth, scraping the bottom to release any browned bits. Stir in corn, black beans, taco seasoning, salt, and pepper. Nestle chicken on top, cover, and simmer on medium-low for 25–30 minutes.
Stir in cilantro and lime juice.
Remove chicken, then stir in oil, cilantro, and lime juice. Serve with toppings like tomatoes, sour cream, and extra cilantro.
Tons of Toppings to Try
What I love so much about Mexican dishes is the variety of toppings and sauces you can serve with them to take them up another notch in flavor. Here are some of my favorites to serve with this rice dish:
- You’ve got your obvious toppings like diced tomatoes, diced avocado, and chopped cilantro.
- You can also try homemade salsas like this Creamy Avocado Salsa Verde, Fresh Tomato Salsa, Roasted Tomato Salsa, or this Tomatillo Salsa Verde.
- Or have a little fun and serve with some Lime Crema or even Bang Bang Sauce!
Sounds a little funny, but we also like to crush up some Baked Tortilla Chips for an extra crunch on top- so good!
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Cilantro Lime Chicken and Rice Recipe
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Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 3 tablespoons taco seasoning divided
- 1 ½ teaspoons salt divided
- 3 tablespoons avocado oil divided
- 1 small sweet onion finely diced
- 4 garlic cloves finely minced
- 1 ¼ cups basmati rice rinsed and drained
- 2 ¾ cups chicken broth
- 1 (15.5-ounce) can black beans rinsed and drained
- 1 (15.25-ounce) can corn drained
- ½ teaspoon black pepper
- ⅔ cup finely chopped cilantro from 1 bunch
- ¼ cup lime juice from 2-3 limes
For Serving (Optional)
- Diced tomatoes
- Finely chopped cilantro
- Sour cream or Mexican crema
- Lime wedges
Instructions
- Sprinkle 1 ½ tablespoons taco seasoning and ½ teaspoon salt evenly over the chicken thighs. Heat 2 tablespoons of the avocado oil in a large skillet over medium heat. Add the chicken thighs in a single layer and cook for 9–10 minutes, flipping halfway through, until browned. (The chicken doesn’t need to be fully cooked at this stage, you just want it to get a nice sear.) Transfer to a clean plate.1 ½ pounds boneless skinless chicken thighs
- In the same skillet, add the onion and cook for 2–3 minutes, or until translucent. Stir in the garlic and cook for 30 seconds, or until fragrant. Add the rice and toast, stirring occasionally, for 1–2 minutes. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Stir in the corn, black beans, 1 teaspoon salt, ½ teaspoon black pepper, and the remaining 1 ½ tablespoons taco seasoning.1 small sweet onion, 4 garlic cloves, 1 ¼ cups basmati rice, 2 ¾ cups chicken broth, 1 (15.5-ounce) can black beans, 1 (15.25-ounce) can corn, ½ teaspoon black pepper
- Place the chicken thighs on top of the rice mixture. Cover with a lid, reduce the heat to medium-low, and simmer for 25–30 minutes, or until the rice is tender and the chicken is cooked through.
- Remove the chicken from the skillet and stir the remaining 1 tablespoon avocado oil, cilantro, and lime juice into the rice mixture. Serve the chicken with the rice, and garnish with diced tomatoes, extra cilantro, sour cream or Mexican crema, and lime wedges, if desired.3 tablespoons avocado oil, ⅔ cup finely chopped cilantro, ¼ cup lime juice, Diced tomatoes, Finely chopped cilantro, Sour cream or Mexican crema, Lime wedges
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Notes
- Chicken: Thighs add the most flavor, but breasts can be used—just reduce cook time slightly to keep them juicy.
- Taco Seasoning: Tested with ET Taco Seasoning Mix, but any brand works. Check sodium levels and adjust salt as needed.
- Rice: Liquid amounts are for white or basmati rice. For brown rice, use 3 ½ cups broth and cook 15 minutes longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use brown rice instead of white?
The broth amount was calculated based on using long grain white or basmati rice. If you’d like to switch it out for brown rice you’ll need to increase the broth by 3/4 cup and cook for about 15 minutes longer.
Can I make this ahead of time?
Yes, you can prep the chicken and rice in advance, but for the best flavor, cook it fresh just before serving.
More Easy Mexican Dinner Recipes
If you love this dish, then I’ve got an assortment of other easy Mexican recipes you should try next!
