Cilantro Lime Chicken and Rice Recipe

This Cilantro Lime Chicken and Rice is the answer to every busy weeknight dinner dilemma. In just under an hour, you get incredibly tender, flavor-packed chicken thighs nestled on a bed of fluffy, aromatic rice bursting with zesty lime, fresh cilantro, sweet corn, and hearty black beans. Every bite pops with vibrant flavor and bright, fresh notes—it’s a complete meal in one skillet, and clean-up is a breeze. Whether you’re feeding a hungry family or looking for meal prep magic, this dish delivers with minimal effort and maximum flavor.

Ingredients You’ll Need

• Boneless Skinless Chicken Thighs: Juicy, flavorful, and forgiving—they don’t dry out! You can swap with chicken breasts, but thighs are a winner every time.
• Taco Seasoning: Brings smoky, spicy depth to the dish. Feel free to use your own blend to control salt and spice.
• Salt & Black Pepper: For seasoning and balance—don’t be shy with these.
• Avocado Oil: Perfect for high-heat searing; can substitute with olive or vegetable oil.
• Sweet Onion: Adds a mellow, natural sweetness; yellow or white onion also works.
• Garlic: Four cloves, finely minced, give the rice rich flavor—fresh is best here.
• Basmati Rice: Delivers wonderfully fluffy grains that hold their own with the other ingredients. Rinsing is key to prevent it from getting sticky.
• Chicken Broth: Infuses the rice with savory goodness; opt for low-sodium if you like to control the salt.
• Black Beans: Add creaminess and heartiness, making the dish extra filling.
• Corn: Brings sweetness and color; frozen corn works if you don’t have canned.
• Cilantro: The star herb for freshness and color. Save extra for garnish.
• Lime Juice: Bright citrus note wakes up the whole dish—don’t skimp on this!
• For Serving (Optional): Diced tomatoes, extra chopped cilantro, a dollop of sour cream or Mexican crema, and lime wedges for a burst of tang.

Tip: Always rinse both rice and canned beans to remove excess starch and sodium.

Variations

• Spice it Up: Add a diced jalapeño or a few red pepper flakes while softening the onions for a kick.
• Different Grains: Swap out the basmati for jasmine rice or even brown rice (increase cook time for brown rice).
• Protein Swaps: Use boneless, skinless chicken breasts or even tofu for a vegetarian version (skip the initial sear for tofu, and add with the rice).
• Extra Veggies: Stir in bell pepper strips with the onion, or toss in spinach or zucchini for a veggie boost.
• Cheesy Finish: Sprinkle shredded pepper jack or cheddar on top, cover for a few minutes, and let it get gooey.

How to Make Cilantro Lime Chicken and Rice

Step 1: Season and Sear the Chicken

Pat the chicken thighs dry, then season all over with half the taco seasoning and some salt. Heat some avocado oil in a large skillet or Dutch oven over medium heat. Once hot, lay in the chicken and sear for around 9–10 minutes, turning halfway, until both sides have a deep golden color. You don’t need them fully cooked at this point—they’ll finish cooking with the rice. Remove chicken to a plate.

Step 2: Build the Flavor Base

In the same pan (no need to wash! Those brown bits = flavor), add the diced onion and sauté for a few minutes until it starts to turn translucent. Add the minced garlic, stir for about 30 seconds until fragrant.

Step 3: Toast the Rice

Stir in the rinsed basmati rice and toast it for a minute or two, letting it soak up all that onion and garlic flavor.

Step 4: Add Liquid and Veggies

Pour in the chicken broth, scraping up anything stuck to the bottom of the pan. Stir in the drained black beans, corn, remaining taco seasoning, black pepper, and salt. Mix well.

Step 5: Simmer It All Together

Nestle the seared chicken thighs back on top of the rice. Cover with a tight-fitting lid, reduce heat to medium-low, and let the whole thing gently simmer for 25–30 minutes. You want the rice tender and the chicken thoroughly cooked through.

Step 6: Finish With Freshness

Remove the cooked chicken and let it rest on a plate while you stir the remaining avocado oil, lots of chopped cilantro, and generous lime juice into the rice. Return chicken on top. Serve warm, garnished with diced tomatoes, fresh cilantro, a dollop of cream, and a squeeze of lime.

How to Serve

This dish is so satisfying on its own, but it’s equally at home as part of a bigger spread.

• Classic Presentation: Serve chicken over the herby, lime-infused rice, beans, and corn, with plenty of extra cilantro sprinkled on top.
• Toppings Galore: Offer bowls of diced tomatoes, extra lime wedges, and sour cream or crema at the table—everyone can personalize their bowl.
• Pairing Ideas: Try a simple green salad with a citrusy vinaigrette, a crisp slaw, or even warm tortillas on the side. Add tortilla chips for crunch or top with avocado slices for richness.
• Leftover Magic: Stuff everything into a burrito with cheese, or layer over greens for an instant lunch salad bowl.

Make Ahead and Storage

Storing Leftovers

Transfer cooled leftovers to an airtight container. Refrigerate for up to 3 days; the flavors get even better!

Freezing

Place leftovers in a freezer-safe container. Freeze for up to 2 months. The rice may soften a bit upon reheating, but the flavors hold up beautifully.

Reheating

Warm gently in a covered skillet over medium-low heat, splashing in a tablespoon or two of water or broth to perk up the rice. Microwave in short bursts, stirring halfway through to heat evenly.

Tip: Add a squeeze of fresh lime and more cilantro after reheating to revive freshness.

FAQs

Final Thoughts

Cilantro Lime Chicken and Rice is one of those go-to meals everyone needs in their collection. It’s lively, comforting, and so simple to pull together with pantry staples. Don’t wait for a special occasion; make this dish your new weeknight favorite and enjoy how easy, delicious, and customizable dinner can be! Give it a try—there’s a good chance it’ll end up in steady rotation at your table.

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