If you’re searching for a vibrant, flavorful dish that brings together the zestiness of fresh lime and the bright punch of cilantro, you absolutely have to try this Cilantro Lime Chicken and Rice Recipe. It’s an absolute crowd-pleaser that balances tender, juicy chicken thighs with a fragrant, well-seasoned rice base loaded with black beans and corn. Every bite bursts with fresh, tangy, and savory notes that make this recipe a perfect meal for family dinners or casual get-togethers. Easy to make and irresistibly tasty, it’s one of those recipes you’ll find yourself coming back to time and time again.
Ingredients You’ll Need
This recipe calls for simple, everyday ingredients that combine effortlessly to deliver a powerhouse of flavor. Each component plays a crucial role—from the smoky taco seasoning adding depth to the rice, to the fresh cilantro and lime juice lifting the entire dish with brightness and color.
- Boneless skinless chicken thighs: Rich and juicy, these stay tender when cooked and absorb flavors beautifully.
- Taco seasoning: Adds a smoky, slightly spicy kick that perfectly complements the other ingredients.
- Salt: Essential for enhancing all the flavors and seasoning every layer just right.
- Avocado oil: Great for high-heat cooking and adds a subtle buttery note to your chicken and rice.
- Sweet onion: Brings natural sweetness and soft texture to the dish.
- Garlic cloves: Infuses the dish with warm, aromatic depth.
- Basmati rice: Its fluffy, separate grains soak up brothy goodness without becoming mushy.
- Chicken broth: Adds savory richness that makes the rice extra flavorful.
- Black beans: Provide creaminess and a boost of protein and fiber.
- Corn: Adds a subtle sweet crunch to balance the savory elements.
- Black pepper: Offers just the right amount of mild heat and complexity.
- Fresh cilantro: Adds brightness and a distinctive fresh herb flavor.
- Lime juice: Delivers zesty acidity that wakes up the whole dish.
- Diced tomatoes: Optional garnish for added freshness and color.
- Sour cream or Mexican crema: Adds creaminess and a cool contrast to the spiced chicken and rice.
- Lime wedges: Perfect for an extra burst of citrus on the side.
How to Make Cilantro Lime Chicken and Rice Recipe
Step 1: Sear the Chicken
Let’s start by seasoning the chicken thighs with half of the taco seasoning and salt. Using avocado oil in a hot skillet, sear the chicken on both sides until beautifully browned. Don’t worry about cooking it through at this point—this step is all about building flavor and texture through that gorgeous golden crust.
Step 2: Prepare the Flavorful Base
Next, in the same skillet, cook diced sweet onion until soft and translucent. Adding garlic right after infuses the base with an irresistible aroma. Toss in the rinsed basmati rice and toast it gently; this step boosts the nutty flavor and keeps the rice from sticking later on. Pour in the chicken broth and deglaze the pan to release those tasty browned bits left behind by the chicken. Stir in the corn, black beans, remaining taco seasoning, salt, and pepper to create a colorful and hearty mix.
Step 3: Combine and Cook
Place the seared chicken thighs on top of the rice mixture, cover the skillet, and let it simmer gently. This allows the rice to absorb all those fantastic flavors while the chicken finishes cooking in the steam, staying tender and juicy. About 25 to 30 minutes should do the trick.
Step 4: Final Touches and Flavor Boost
When everything is cooked perfectly, remove the chicken and stir avocado oil, freshly chopped cilantro, and lime juice into the rice. This step really brightens up the dish, making it fresh and vibrant right before serving.
How to Serve Cilantro Lime Chicken and Rice Recipe
Garnishes
To elevate your Cilantro Lime Chicken and Rice Recipe even further, sprinkle with diced tomatoes and extra fresh cilantro. A dollop of sour cream or Mexican crema adds a creamy richness that plays beautifully against the zesty lime, while a wedge of lime on the side invites guests to add a tangy squeeze to their bowls.
Side Dishes
This dish holds its own wonderfully as a full meal, but if you want to round things out, consider a light and crisp green salad, charred vegetables, or even some warm, homemade tortillas. These sides complement the fresh flavors and add textural variety.
Creative Ways to Present
Get creative by serving the chicken sliced over a bed of rice in colorful bowls or layering everything in warm tortilla wraps for easy handheld meals. You can also turn this dish into a vibrant burrito bowl by adding avocado slices, pickled onions, or your favorite hot sauce for some heat!
Make Ahead and Storage
Storing Leftovers
Leftover Cilantro Lime Chicken and Rice Recipe keeps well in an airtight container in the fridge for up to 3 days. The flavors often deepen overnight, making your next meal just as satisfying as the first.
Freezing
If you want to save some for later, this dish freezes nicely. Portion it into freezer-safe containers and it will keep its flavor and texture for up to 2 months. Just be sure to cool it completely before freezing to maintain quality.
Reheating
To bring your leftovers back to life, reheat gently in a skillet over medium heat with a splash of chicken broth or water to keep the rice moist. Alternatively, microwave on medium power in short bursts, stirring in between so it heats evenly and stays tender.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but they tend to be leaner and may dry out more quickly, so watch your cooking time carefully to keep them juicy.
Is basmati rice necessary or can I substitute another type?
Basmati rice is preferred for its fluffy, separate grains, but long-grain white rice or jasmine rice can work too. Just adjust the cooking liquid and time as needed since different rices absorb moisture differently.
Can I make this recipe vegetarian?
Yes! Skip the chicken and boost the protein by adding extra beans or tofu. Cook the rice base as usual, but use vegetable broth instead of chicken broth for full flavor.
How spicy is this Cilantro Lime Chicken and Rice Recipe?
The taco seasoning adds a mild smoky heat, but it’s generally not too spicy. You can adjust the level of spice by using more or less seasoning or adding fresh jalapeños for extra kick.
Is this recipe suitable for meal prepping?
Definitely! It’s perfect for meal prep because it stores well and tastes great as leftovers. Portion it into individual containers for easy grab-and-go lunches or dinners throughout the week.
Final Thoughts
This Cilantro Lime Chicken and Rice Recipe is more than just a meal; it’s a celebration of fresh flavors, simple techniques, and comforting textures all coming together on one plate. Once you try it, I’m sure it will become one of your go-to recipes whenever you want something delicious and satisfying with minimal fuss. Grab those ingredients and give it a whirl—you’ll love every bite!
Print
Cilantro Lime Chicken and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Cilantro Lime Chicken and Rice recipe is a vibrant, flavorful one-pan meal featuring tender seared chicken thighs cooked atop a zesty rice base infused with black beans, corn, fresh cilantro, and tangy lime juice. Perfect for a wholesome and satisfying dinner, it combines Mexican-inspired spices and fresh ingredients to create a balanced and colorful dish.
Ingredients
Chicken and Seasoning
- 1 ½ pounds boneless skinless chicken thighs
- 3 tablespoons taco seasoning (divided)
- 1 ½ teaspoons salt (divided)
- 3 tablespoons avocado oil (divided)
Rice and 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
Fresh Herbs and Garnishes
- â…” cup finely chopped fresh cilantro (from 1 bunch)
- ¼ cup lime juice (from 2–3 limes)
- Diced tomatoes (for garnish)
- Extra finely chopped fresh cilantro (for garnish)
- Sour cream or Mexican crema (for garnish)
- Lime wedges (for serving)
Instructions
- Sear the chicken: Sprinkle 1 ½ tablespoons taco seasoning and ½ teaspoon salt evenly over the chicken thighs. Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Add the chicken thighs in a single layer and cook for 9–10 minutes, flipping halfway through until browned. The chicken does not need to be fully cooked at this stage; the goal is to get a nice sear. Transfer the seared chicken to a clean plate.
- Make the base: 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 by stirring occasionally for 1–2 minutes. Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits for added flavor. Stir in the drained corn, rinsed black beans, 1 teaspoon salt, ½ teaspoon black pepper, and the remaining 1 ½ tablespoons taco seasoning.
- Finish cooking: Place the seared chicken thighs on top of the rice mixture. Cover the skillet with a lid, reduce heat to medium-low, and simmer for 25–30 minutes until the rice is tender and the chicken is fully cooked through.
- Build the bowls: Remove the chicken thighs from the skillet. Stir in the remaining 1 tablespoon avocado oil, the finely chopped fresh cilantro, and the lime juice into the rice mixture. Serve the chicken alongside the rice mixture, garnished with diced tomatoes, extra cilantro, a dollop of sour cream or Mexican crema, and lime wedges if desired.
Notes
- Use boneless skinless chicken thighs for juicy and flavorful meat that cooks evenly.
- Rinsing the basmati rice removes excess starch and keeps the rice fluffy.
- Adjust the amount of taco seasoning according to your spice preference.
- For a nuttier flavor, you can toast the rice a bit longer before adding the broth.
- If you don’t have fresh lime juice, bottled lime juice can be used, but fresh is preferred for brightness.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
