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

Scale

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)

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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 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.