Description
This Cilantro Lime Chicken and Rice recipe offers a flavorful, one-pan meal combining tender chicken thighs, fragrant basmati rice, black beans, and corn, all infused with zesty lime and fresh cilantro. Perfect for a wholesome weeknight dinner, it delivers balanced nutrition and vibrant Mexican-inspired flavors.
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 & 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 & Garnish
- â…” 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 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
- Ensure chicken is browned but not fully cooked during searing as it will finish cooking with the rice.
- Rinsing basmati rice is important to remove excess starch and prevent clumping.
- Use fresh lime juice and cilantro for best flavor contrast and brightness.
- Optional toppings like sour cream and lime wedges elevate the dish’s texture and acidity.
- Leftovers can be refrigerated up to 3 days and reheated gently to preserve moisture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
