How can I make this recipe vegetarian?

Skip the chicken entirely. You can double up on the beans, or even add chopped sautéed mushrooms or tofu for heartiness. Use vegetable broth to keep everything plant-based. The flavors are robust enough that you won’t miss the meat!

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts work well—just be mindful not to overcook during the searing step; they dry out more quickly than thighs. Try to use even-sized pieces for the best results.

Is it okay to use brown rice or quinoa?

You can substitute brown rice or quinoa, but each will need a bit more liquid and a longer simmer. Brown rice can take 10–15 minutes more, while quinoa cooks in about the same time as white rice. Monitor as you go and add a splash more broth if needed.

Can this be made in advance for meal prep?

Yes—this recipe is a meal-prepper’s dream! Prepare as directed, then cool and store in individual portions. It reheats beautifully and holds up well for a few days, making lunches and busy-night dinners a breeze.

Cilantro Lime Chicken and Rice Recipe

Name: Cilantro Lime Chicken and Rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mexican-inspired
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); Diced tomatoes; Finely chopped cilantro; Sour cream or Mexican crema; Lime wedges

Description

This flavorful Cilantro Lime Chicken and Rice recipe features juicy seasoned chicken thighs cooked atop aromatic basmati rice with black beans and corn, all simmered in savory chicken broth and finished with fresh cilantro and tangy lime. It’s a wholesome, one-pan main course that’s perfect for quick weeknight dinners or meal prep, packed with vibrant flavors and satisfying textures.

Ingredients

Units Scale

Main Ingredients

1 1/2 pounds boneless skinless chicken thighs
3 tablespoons taco seasoning, divided
1 1/2 teaspoons salt, divided
3 tablespoons avocado oil, divided
1 small sweet onion, finely diced
4 garlic cloves, finely minced
1 1/4 cups basmati rice, rinsed and drained
2 3/4 cups chicken broth
1 (15.5-ounce) can black beans, rinsed and drained
1 (15.25-ounce) can corn, drained
1/2 teaspoon black pepper

Finishing Ingredients

2/3 cup finely chopped cilantro (from 1 bunch)
1/4 cup lime juice (from 2-3 limes)

For Serving (Optional)

Diced tomatoes
Finely chopped cilantro
Sour cream or Mexican crema
Lime wedges

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Instructions

Season and Sear Chicken: Sprinkle 1 ½ tablespoons taco seasoning and ½ teaspoon salt evenly over the chicken thighs. Heat 2 tablespoons avocado oil in a large skillet over medium heat. Add chicken in a single layer and cook for 9–10 minutes, flipping halfway through, until browned. Transfer to a clean plate. The chicken doesn’t need to be fully cooked at this stage; a golden sear is what you want.
Sauté Aromatics and Toast Rice: In the same skillet, add diced onion and cook for 2–3 minutes until translucent. Stir in minced garlic and cook for 30 seconds, until fragrant. Add rinsed basmati rice and toast for 1–2 minutes, stirring occasionally.
Add Broth, Beans & Corn: Pour in chicken broth, scraping the bottom of the pan to release browned bits for extra flavor. Stir in black beans, corn, 1 teaspoon salt, ½ teaspoon black pepper, and the remaining 1 ½ tablespoons taco seasoning.
Simmer with Chicken: Lay chicken thighs on top of the rice mixture. Cover with a lid, reduce heat to medium-low, and simmer for 25–30 minutes, or until the rice is tender and the chicken is cooked through.
Finish & Serve: Remove chicken from skillet. Stir in the remaining 1 tablespoon avocado oil, chopped cilantro, and lime juice into the rice. Serve chicken over the rice and garnish with optional toppings: diced tomatoes, extra cilantro, sour cream or Mexican crema, and lime wedges if desired.

Notes

For best flavor, use freshly squeezed lime juice and fresh cilantro.
Leftovers keep well in the refrigerator for up to 3 days; reheat gently to prevent rice from drying out.
Substitute boneless skinless chicken breast if preferred, but adjust cooking time as they cook faster than thighs.
This recipe can be made dairy-free by omitting sour cream or crema.

Nutrition

Serving Size: 1/6 of recipe
Calories: 410
Sugar: 3g
Sodium: 980mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 28g
Cholesterol: 75mg