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There is nothing quite like a vibrant, mouthwatering meal that feels both comforting and fresh at the same time. The Cilantro Lime Chicken and Rice Recipe is exactly that—a perfect harmony of zesty lime, fragrant cilantro, and tender chicken paired with fluffy rice and colorful beans and corn. Every bite bursts with sunshine and bold flavors, making it ideal for weeknight dinners or sharing with friends at your next gathering. It’s a dependable favorite that’ll have you coming back for seconds, and maybe even thirds.
Ingredients You’ll Need
The beauty of this Cilantro Lime Chicken and Rice Recipe lies in its simplicity. Each ingredient plays an essential role, from the savory taco seasoning that seasons the chicken to the fresh lime juice that brightens up the whole dish. These components combine perfectly to create a balance of texture, color, and mouthwatering flavor that makes this meal unforgettable.
- 1 ½ pounds boneless skinless chicken thighs: Tender and juicy cuts that soak up the seasoning beautifully for rich flavor.
- 3 tablespoons taco seasoning, divided: Gives the dish that warm, smoky spice that ties everything together.
- 1 ½ teaspoons salt, divided: Enhances all the natural flavors and seasons the dish perfectly.
- 3 tablespoons avocado oil, divided: A healthy cooking fat that adds a subtle richness and helps with browning.
- 1 small sweet onion, finely diced: Adds natural sweetness and texture to the rice base.
- 4 garlic cloves, finely minced: Boosts the aroma and flavor with its unmistakable punch.
- 1 ¼ cups basmati rice, rinsed and drained: Fluffy and fragrant, it’s the perfect rice to absorb all those delicious flavors.
- 2 ¾ cups chicken broth: Provides rich, savory moisture for cooking the rice and melding flavors.
- 1 (15.5-ounce) can black beans, rinsed and drained: Adds hearty texture and a subtle creaminess to the dish.
- 1 (15.25-ounce) can corn, drained: Sweet bursts of flavor and vibrant color that complement the savory elements.
- ½ teaspoon black pepper: A mild heat that balances the seasoned chicken and lime.
- ⅔ cup finely chopped cilantro (from 1 bunch): Fresh, bright herbaceous notes that lift the entire dish.
- ¼ cup lime juice (from 2-3 limes): Adds tangy zestiness that brightens everything up with a citrusy punch.
- Diced tomatoes (optional garnish): For a juicy pop of color and freshness on top.
- Finely chopped cilantro (optional garnish): More herbaceous goodness to finish the dish.
- Sour cream or Mexican crema (optional garnish): Creamy and cooling contrast to the zesty lime and taco spices.
- Lime wedges (optional garnish): A final squeeze to enhance the limey brightness when serving.
How to Make Cilantro Lime Chicken and Rice Recipe
Step 1: Season and Sear the Chicken
Start by coating the chicken thighs evenly with half the taco seasoning and half the salt. This initial seasoning creates a flavorful base. Heat some avocado oil in a skillet over medium heat and place the chicken pieces in a single layer. Cook them for 9 to 10 minutes, flipping once, until golden brown. Don’t worry if the chicken isn’t completely cooked through; the goal at this stage is to develop a beautiful sear that locks in flavor.
Step 2: Sauté Onions, Garlic, and Toast the Rice
In the same skillet used for the chicken, toss in the finely diced onion and cook until translucent, around 2 to 3 minutes. Stir in the minced garlic and let it become fragrant, about 30 seconds. Then add the rinsed basmati rice, stirring and toasting it lightly for a minute or two. This step boosts the rice’s nuttiness and adds depth to the overall dish.
Step 3: Build the Flavor Base with Broth and Ingredients
Pour in the chicken broth next, making sure to scrape the bottom of the pan to whisk up any tasty browned bits left behind from the seared chicken. Then fold in the black beans, corn, remaining salt, black pepper, and the rest of the taco seasoning. This flavorful combination simmers together to create a hearty, delicious base for the rice to cook in.
Step 4: Simmer with the Chicken
Arrange the seared chicken thighs on top of the rice mixture, cover the skillet, reduce heat to medium-low, and let everything cook gently for 25 to 30 minutes. This slow simmer allows the rice to become tender and absorb all those amazing flavors while the chicken finishes cooking to juicy perfection.
Step 5: Finish with Cilantro and Lime
Once the rice is tender and the chicken is fully cooked, remove the chicken from the skillet. Stir in the remaining avocado oil, chopped cilantro, and fresh lime juice for that signature brightness and herbal lift. Serve the chicken over the bed of vibrant rice, and don’t forget to garnish with your favorite toppings for a truly irresistible meal.
How to Serve Cilantro Lime Chicken and Rice Recipe
Garnishes
Garnishes add personality and excitement to the Cilantro Lime Chicken and Rice Recipe. Diced tomatoes add a juicy pop, while extra cilantro brings brightness. A dollop of sour cream or Mexican crema provides a cool, creamy balance to the zesty and spicy flavors. Lime wedges on the side invite everyone to add an extra squeeze of citrus for a vibrant, personalized touch.
Side Dishes
This dish pairs amazingly with light, fresh sides that complement its bold flavors. Think simple green salads with avocado and a lime vinaigrette or grilled vegetables like zucchini and bell peppers. For a heartier meal, a side of warm corn tortillas or crispy roasted potatoes also works beautifully.
Creative Ways to Present
For a festive feel, serve the cilantro lime chicken and rice in individual bowls or layer it in a vibrant casserole dish straight from the oven. Try topping it with crunchy tortilla strips or toasted pepitas for an irresistible texture contrast. You can even turn this into a fun burrito bowl by adding your favorite salsas and guacamole on the side.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Cilantro Lime Chicken and Rice Recipe store very well in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it a great option for next-day lunches or quick dinners.
Freezing
This recipe freezes wonderfully, too. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Just be sure to thaw it overnight in the fridge before reheating to preserve the texture of the rice and the tenderness of the chicken.
Reheating
When it’s time to reheat, use a skillet over medium heat or microwave it gently with a splash of water or broth to keep the rice moist. Heating slowly helps retain the tenderness of the chicken and ensures every bite tastes fresh and flavorful, just like when it was first made.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but they tend to be leaner and can dry out faster. To keep them juicy, consider reducing the cooking time slightly and watching them closely during simmering. Thighs just have that extra richness which works perfectly in this recipe.
Is basmati rice necessary or can I use other types of rice?
Basmati rice is preferred because of its light, fluffy texture and fragrant aroma, which complements the dish perfectly. However, you can substitute with jasmine rice or long-grain white rice if that’s what you have on hand. Just be aware cooking times might vary slightly.
Can I make this recipe vegetarian or vegan?
Definitely! You can swap the chicken broth for vegetable broth and omit the chicken entirely, or replace it with plant-based proteins like tofu or tempeh. The flavorful rice with beans, corn, and spices will still deliver that fantastic, fresh taste.
How spicy is this dish? Can I adjust the heat?
This recipe has a mild warmth from the taco seasoning and black pepper, making it approachable for most palates. If you like it spicier, add a pinch of cayenne or chopped jalapeño to the seasoning mix. For a milder version, reduce or omit the taco seasoning.
What’s the best way to get fresh lime juice?
Using fresh limes is essential for that bright, authentic citrus flavor. Roll the limes firmly on the counter before cutting to release more juice, and then use a citrus juicer or squeeze by hand to get the maximum amount. Bottled lime juice generally won’t provide the same fresh zing.
Final Thoughts
If you’re searching for a dish that is bursting with fresh flavors, easy to make, and perfect for any occasion, the Cilantro Lime Chicken and Rice Recipe is your new go-to. It’s vibrant, comforting, and downright delicious. I hope you enjoy making and sharing this recipe as much as I love eating it—it truly feels like a little celebration every time it’s on the table!
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Print
Cilantro Lime Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Cilantro Lime Chicken and Rice recipe offers a flavorful and satisfying one-pan meal featuring tender, seasoned chicken thighs served atop a bed of fragrant basmati rice, black beans, and corn, all brightened with fresh cilantro and zesty lime juice. Perfect for a hearty family dinner, it combines simple ingredients and straightforward cooking for a delicious, well-balanced dish.
Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken thighs
- 3 tablespoons taco seasoning, divided
- 1 ½ teaspoons salt, divided
- 3 tablespoons avocado oil, divided
Rice Mixture
- 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 Touches
- 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 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 and golden. The chicken does not need to be fully cooked at this stage. Transfer the chicken to a clean plate.
- Sauté Aromatics and Toast Rice: In the same skillet, add the finely 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 lightly brown the rice and enhance flavor.
- Add Liquids and Seasonings: Pour in the chicken broth, scraping the bottom of the pan to release any browned bits for extra flavor. Stir in the black beans, corn, remaining 1 teaspoon salt, ½ teaspoon black pepper, and the remaining 1 ½ tablespoons taco seasoning to evenly distribute the flavors.
- Simmer the Chicken and Rice: Lay the seared chicken thighs evenly on top of the rice mixture. Cover the skillet with a lid, reduce heat to medium-low, and simmer for 25–30 minutes, or until the rice is tender and the chicken is fully cooked through.
- Finish and Serve: Remove the chicken from the skillet. Stir the remaining 1 tablespoon avocado oil, chopped cilantro, and lime juice into the rice. Plate the chicken over the flavored rice and garnish with optional toppings such as diced tomatoes, extra chopped cilantro, sour cream or Mexican crema, and lime wedges as desired.
Notes
- For best results, use basmati rice as it remains fluffy and cooks evenly.
- If you prefer a spicier kick, add extra taco seasoning or a pinch of chili powder to the rice mixture.
- The searing step adds flavor but does not fully cook the chicken; ensure it simmers long enough in the rice to cook through.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this dish gluten-free, confirm that your taco seasoning is gluten-free or use homemade seasoning.
