Description
This Cilantro Lime Chicken and Rice recipe is a flavorful, one-pan meal featuring tender chicken thighs seared to perfection and simmered with aromatic basmati rice, black beans, and corn. Infused with zesty lime juice and fresh cilantro, it’s a comforting and vibrant dish perfect for a family dinner.
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless skinless chicken thighs
- 3 tablespoons taco seasoning, divided
- 1 ½ teaspoons salt, divided
- 3 tablespoons avocado oil, divided
Rice and Vegetables
- 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
Finishing Ingredients
- ⅔ cup finely chopped cilantro (from 1 bunch)
- ¼ cup lime juice (from 2–3 limes)
- Diced tomatoes (optional for garnish)
- Finely chopped cilantro (optional for garnish)
- Sour cream or Mexican crema (optional for garnish)
- Lime wedges (optional for garnish)
Instructions
- Season and Sear Chicken: Sprinkle 1 ½ tablespoons taco seasoning and ½ teaspoon salt evenly over the chicken thighs. Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Add the chicken in a single layer and cook for 9–10 minutes, flipping halfway through, until browned. Transfer the chicken to a clean plate; it does not need to be fully cooked at this stage, just nicely seared.
- Sauté Aromatics and Toast Rice: In the same skillet, add the diced onion and cook for 2–3 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the rinsed basmati rice and toast it for 1–2 minutes, stirring occasionally to prevent sticking.
- Add Broth, Beans & Corn: Pour in the chicken broth and scrape the bottom of the pan to loosen browned bits for extra flavor. Stir in black beans, corn, 1 teaspoon salt, ½ teaspoon black pepper, and the remaining 1 ½ tablespoons of taco seasoning.
- Simmer with Chicken: Lay the seared chicken thighs on top of the rice mixture. Cover the skillet with a lid, reduce the heat to medium-low, and let everything simmer gently for 25–30 minutes, or until the rice is tender and the chicken is cooked through.
- Finish & Serve: Remove the chicken from the skillet. Stir in the remaining 1 tablespoon of avocado oil, the chopped cilantro, and lime juice into the rice. Serve the chicken pieces over the rice. Garnish with diced tomatoes, extra cilantro, sour cream or Mexican crema, and lime wedges as desired.
Notes
- For extra spice, add a pinch of cayenne pepper or chopped jalapeños when toasting the rice.
- Use fresh lime juice for the best flavor impact.
- Can substitute chicken thighs with chicken breasts, but cooking time may vary.
- Make sure to rinse the basmati rice to remove excess starch for fluffier rice.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
