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
Scale
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.
