If there’s one dish that perfectly balances bright, zesty flavors with comforting, hearty ingredients, it’s this incredible Cilantro Lime Chicken and Rice Recipe. Picture tender chicken thighs, seasoned with fragrant taco spices and seared to golden perfection, nestled atop fluffy basmati rice cooked with black beans and sweet corn, all brightened up with freshly chopped cilantro and a burst of lime. It’s a vibrant, one-pan meal that feels like a warm hug on a plate, perfect for family dinners or meal prep that doesn’t skip on flavor.
Ingredients You’ll Need
The magic of this Cilantro Lime Chicken and Rice Recipe comes down to some simple but essential ingredients. Each one brings its own charm that layers together to create a dish bursting with color, texture, and bold taste.
- 1 ½ pounds boneless skinless chicken thighs: Offers juicy, tender protein that soaks up the seasoning beautifully.
- 3 tablespoons taco seasoning, divided: Infuses the chicken and rice with smoky, spicy southwestern notes.
- 1 ½ teaspoons salt, divided: Enhances all the flavors and helps season each component perfectly.
- 3 tablespoons avocado oil, divided: A mild oil that’s perfect for searing and adds a subtle buttery richness.
- 1 small sweet onion, finely diced: Adds just the right amount of sweetness and a little crunch.
- 4 garlic cloves, finely minced: Brings aromatic depth that’s simply irresistible.
- 1 ¼ cups basmati rice, rinsed and drained: Provides fluffy grains that soak up all the delicious liquids.
- 2 ¾ cups chicken broth: Creates a flavorful cooking liquid that keeps the rice moist and tasty.
- 1 (15.5-ounce) can black beans, rinsed and drained: Adds heartiness and a lovely earthy flavor.
- 1 (15.25-ounce) can corn, drained: Sweet bursts that brighten every bite.
- ½ teaspoon black pepper: Brings just a hint of gentle heat.
- â…” cup finely chopped cilantro (from 1 bunch): The herbaceous star that lifts the entire dish.
- ¼ cup lime juice (from 2-3 limes): Adds refreshing tang and balances the spices perfectly.
- Diced tomatoes, finely chopped cilantro, sour cream or Mexican crema, and lime wedges (optional toppings): These bring freshness, creaminess, and an extra zing when serving.
How to Make Cilantro Lime Chicken and Rice Recipe
Step 1: Season and Sear the Chicken
Start by sprinkling 1 ½ tablespoons of taco seasoning and ½ teaspoon salt evenly over your chicken thighs. Heat 2 tablespoons of avocado oil in a large skillet over medium heat, then add the chicken in a single layer. Cook for about 9 to 10 minutes, flipping once halfway through until the chicken is beautifully browned on both sides. Don’t worry if it’s not fully cooked at this point – the goal here is that golden sear that locks in flavor.
Step 2: Sauté Aromatics and Toast Rice
Using the same skillet with those lovely browned bits still clinging to the bottom, toss in your diced sweet onion. Cook for 2 to 3 minutes until translucent and softened. Stir in the minced garlic and let it cook for about 30 seconds until fragrant, releasing that mouthwatering aroma. Next, add the rinsed and drained basmati rice, toasting it for 1 to 2 minutes to bring out its nutty character, stirring occasionally so it doesn’t stick.
Step 3: Add Broth, Beans, and Corn
Pour in the chicken broth, making sure to scrape the bottom of the pan gently to lift up any flavorful browned bits. Then stir in the black beans, corn, the remaining 1 teaspoon salt, ½ teaspoon black pepper, and the remaining 1 ½ tablespoons of taco seasoning. This blend transforms the rice into a rich, colorful bed full of savory goodness.
Step 4: Simmer with Chicken
Lay your seared chicken thighs carefully on top of the rice mixture. Cover the skillet with a lid, reduce the heat to medium-low, and let it simmer gently for 25 to 30 minutes. This slow cooking ensures the rice absorbs all the lovely flavors while the chicken finishes cooking through, tender and juicy.
Step 5: Finish & Serve
When the rice is tender and the chicken is cooked to perfection, remove the chicken from the skillet. Stir the remaining 1 tablespoon avocado oil, chopped cilantro, and fresh lime juice into the rice, giving everything a bright, fresh lift. Serve your chicken nestled on top of the rice, and sprinkle with any optional toppings you love: diced tomatoes, extra cilantro, a dollop of sour cream or Mexican crema, and of course, lime wedges for squeezing.
How to Serve Cilantro Lime Chicken and Rice Recipe
Garnishes
Garnishes elevate the Cilantro Lime Chicken and Rice Recipe with fresh textures and contrasting flavors. I’m especially fond of a sprinkle of diced tomatoes for juiciness, more chopped cilantro for herbal brightness, and a generous spoonful of sour cream or Mexican crema to add cooling creaminess. Don’t forget the lime wedges to brighten every bite with a squeeze of tangy freshness.
Side Dishes
This dish is a complete meal on its own, but if you’re craving a little more, simple sides work best. A crisp green salad with avocado and a honey-lime dressing complements the flavors wonderfully. Grilled veggies or roasted sweet potatoes bring a smoky sweetness that pairs beautifully without overwhelming the main star.
Creative Ways to Present
For a fun twist, serve this recipe family-style straight from the skillet, inviting everyone to dig in and build their own plates. Alternatively, use it as a filling for warm tortillas along with some of those garnishes for an easy, festive taco night. You can even scoop it into bell pepper halves and bake for a colorful presentation that’s as gorgeous as it is tasty.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Cilantro Lime Chicken and Rice Recipe in airtight containers in the refrigerator. It keeps well for up to 4 days, maintaining plenty of flavor and moisture so you can enjoy a quick, satisfying meal later in the week.
Freezing
If you want to stash some for longer-term enjoyment, this dish freezes beautifully. Portion it into freezer-safe containers, making sure to cool completely first, and freeze for up to 3 months. Thaw overnight in the fridge before reheating to keep the textures intact.
Reheating
Reheat leftovers gently on the stove over medium-low heat, adding a splash of water or broth if needed to revive the rice’s moisture. Microwaving works well too—just cover and heat in bursts, stirring occasionally for even warmth. The lime and cilantro flavors stay fresh even after reheating, which is a fantastic bonus.
FAQs
Can I use chicken breasts instead of chicken thighs?
Absolutely! Chicken breasts can be substituted if you prefer leaner meat, but keep in mind they cook a bit faster and can dry out if overcooked. Adjust cooking time accordingly and consider pounding them to an even thickness for best results.
What if I don’t have basmati rice?
While basmati rice lends a lovely aroma and fluffy texture, you can use jasmine rice or long-grain white rice as well. Just watch the cooking time and liquid ratio, as different varieties absorb liquids differently.
Is this recipe spicy?
It has a gentle warmth thanks to the taco seasoning, but it’s not overwhelmingly spicy. If you want more heat, you can add a pinch of cayenne pepper or some chopped jalapeños to the sauté step for an extra kick.
Can I make this recipe vegetarian?
Sure thing! Simply omit the chicken and use vegetable broth instead of chicken broth. Add extra beans or sautéed veggies like bell peppers and zucchini to keep the dish hearty and satisfying.
How do I ensure the rice doesn’t get mushy?
A key tip is to rinse the basmati rice well before cooking to remove excess starch and avoid over-stirring once the broth is added. Using the right amount of broth and keeping the heat low during simmering helps achieve perfect, fluffy rice every time.
Final Thoughts
This Cilantro Lime Chicken and Rice Recipe is one of those meals that feels special but is surprisingly easy to pull together any night of the week. It’s fresh, flavorful, and comforting all at once, making it a guaranteed hit whether feeding a family or meal prepping for busy days. I can’t recommend it enough — trust me, once you try it, this bright and hearty dish will become a staple in your kitchen.
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: Halal
Description
This Cilantro Lime Chicken and Rice recipe features tender, juicy chicken thighs seasoned with taco spices and seared to golden perfection. Cooked together with aromatic basmati rice, black beans, corn, and fresh cilantro, then finished with zesty lime juice, this hearty one-pot meal delivers vibrant flavors and satisfying textures, perfect for an easy weeknight dinner.
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
Finishing Touches
- 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 serving)
- Lime wedges (optional, for serving)
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 on both sides. Transfer the chicken to a clean plate. The chicken does not need to be fully cooked at this point; the goal is to achieve a golden sear.
- 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 another 30 seconds until fragrant. Add the rinsed and drained basmati rice, then toast it for 1–2 minutes, stirring occasionally to prevent sticking and encourage even toasting.
- Add Broth, Beans & Corn: Pour in the chicken broth, using a spatula to scrape the bottom of the skillet gently, releasing any browned bits to enhance the flavor. Stir in the rinsed black beans, drained corn, remaining 1 teaspoon salt, ½ teaspoon black pepper, and the leftover 1 ½ tablespoons of taco seasoning. Mix everything well to combine.
- Simmer with Chicken: Lay the seared chicken thighs on top of the rice and bean mixture. Cover the skillet with a lid, reduce the heat to medium-low, and let everything simmer gently for 25–30 minutes. Cook until the rice is tender and the chicken is thoroughly cooked through.
- Finish & Serve: Remove the chicken from the skillet and set aside. Stir the remaining 1 tablespoon of avocado oil, chopped cilantro, and lime juice into the rice mixture. Serve the chicken over the cilantro lime rice and garnish with optional toppings such as diced tomatoes, extra cilantro, sour cream or Mexican crema, and lime wedges for added freshness and flavor.
Notes
- For extra heat, add chopped jalapeños or a dash of hot sauce when sautéing the aromatics.
- Ensure the rice is well rinsed to remove excess starch and prevent it from becoming gummy.
- If using chicken breasts instead of thighs, reduce simmering time slightly to avoid drying out.
- This recipe can be made gluten-free by verifying taco seasoning is gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
