Cilantro Lime Chicken and Rice Recipe
This Cilantro Lime Chicken and Rice has all the flavors of the classic rice dish, but it's packed with protein, corn, and black beans for a complete meal! Simply throw everything into one pot, simmer, and then dig into your family's new go-to weeknight dinner in just 40 minutes.
Servings: 6 servings
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
Video
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
Calories: 360kcal | Carbohydrates: 35g | Protein: 26g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 1188mg | Potassium: 400mg | Fiber: 1g | Sugar: 2g | Vitamin A: 273IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 2mg
