If you are looking for a vibrant, easy-to-make meal that dances with fresh citrus notes and bold seasoning, this Cilantro Lime Chicken and Rice Recipe is an absolute must-try. It combines tender, juicy chicken thighs with fluffy basmati rice, all brought together by the brightness of cilantro and lime, and the warmth of taco seasoning. The hearty addition of black beans and corn adds a delightful texture and flavor contrast, making each bite a celebration of color and taste. Whether you need a weeknight dinner or a dish to impress friends, this recipe feels like a warm hug on a plate.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a vital role in balancing flavor, texture, and freshness. These ingredients are familiar yet come together to create something truly delightful that’s much more than the sum of its parts.
- Boneless skinless chicken thighs: Choose thighs for juicy, tender meat that stays succulent during cooking.
- Taco seasoning: Adds a perfect blend of spices that give the dish a subtle smoky warmth.
- Salt: Enhances and balances all the flavors within the dish.
- Avocado oil: Offers a clean, high-heat-friendly oil that keeps the chicken golden and crisp.
- Sweet onion: Adds a gentle sweetness and depth when sautéed.
- Garlic cloves: Provide aromatic richness that infuses the rice and chicken.
- Basmati rice: A fluffy, fragrant rice that toasts beautifully and absorbs the broth perfectly.
- Chicken broth: Brings savory moisture and boosts the overall umami.
- Black beans: Contribute protein and heartiness, plus a buttery texture.
- Corn: Offers a pop of natural sweetness and bright color.
- Black pepper: Adds mild sharpness that complements the taco seasoning.
- Cilantro: The star herb that ties in the lime juice beautifully with its fresh green aroma.
- Lime juice: Provides a zesty brightness that elevates the entire dish.
- Diced tomatoes, sour cream or Mexican crema, lime wedges: Optional garnishes that add freshness, creaminess, and extra zing.
How to Make Cilantro Lime Chicken and Rice Recipe
Step 1: Season and Sear the Chicken
Start by sprinkling half of your taco seasoning and salt over the chicken thighs. Heating avocado oil in a large skillet ensures a perfect sear. Cooking the chicken for about 9–10 minutes until golden brown locks in flavor, even though the chicken won’t be fully cooked yet. This step sets the foundation for a juicy and flavorful main protein.
Step 2: Sauté Onion, Garlic, and Toast Rice
Using the same skillet after removing the chicken, toss in the diced onion and sweat it until translucent. This softens the onion and releases natural sugars. Adding garlic next for a quick burst of aroma enhances the depth. Toasting the rinsed basmati rice for a minute or two ensures it absorbs maximum flavor and gets a lovely nutty undertone.
Step 3: Combine Broth, Beans, Corn, and Spices
Pouring in chicken broth and scraping up the browned bits adds complexity and richness. Stirring in black beans, corn, remaining seasoning, salt, and pepper lets the rice soak up layers of flavor while everything simmers together. This is the heart of your dish coming together—robust, balanced, and packed with texture.
Step 4: Simmer Chicken on Rice
Return the chicken thighs to the skillet, nestling them on top of the rice mixture. Covering the pan and lowering the heat allows the rice to cook gently while the chicken finishes cooking through in the flavorful steam. This method keeps the chicken juicy and the rice perfectly tender, all in one pot.
Step 5: Finish with Cilantro and Lime
Once cooked, remove the chicken and stir avocado oil, chopped cilantro, and fresh lime juice into the rice. These final touches add freshness and a pop of citrus brightness that perfectly complement the savory spices. Serve the chicken over the rice and sprinkle with optional garnishes like tomatoes, sour cream, and extra cilantro to truly make this Cilantro Lime Chicken and Rice Recipe sing.
How to Serve Cilantro Lime Chicken and Rice Recipe
Garnishes
Garnishes are what transform this dish from simple to spectacular. Diced tomatoes add juicy bursts of sweetness and a lovely red contrast, while a dollop of sour cream or Mexican crema lends a cooling creamy layer to offset the tangy and spicy notes. Fresh cilantro leaves scattered on top enhance the dish’s herbal fragrance, and lime wedges let everyone add a final zesty squeeze just before digging in.
Side Dishes
This meal is hearty on its own but pairs beautifully with light, crisp sides. A simple green salad with avocado and a lime vinaigrette complements the citrus theme. Roasted vegetables like asparagus or bell peppers offer a slight char and additional texture. You could also serve warm, soft tortillas for scooping the chicken and rice, turning it into a casual, fun feast.
Creative Ways to Present
Presentation can elevate any dish, and this one is no exception. Try serving the rice in colorful bowls or layering the chicken and rice in clear glass dishes to showcase the beautiful layers. Garnish creatively with edible flowers or thin lime slices for a party-ready look. For a casual family dinner, platter-style serving with all garnishes arranged separately invites everyone to customize their own plates.
Make Ahead and Storage
Storing Leftovers
This Cilantro Lime Chicken and Rice Recipe keeps incredibly well in the fridge for up to 4 days. Store the chicken and rice together or separately in airtight containers to maintain moisture and freshness. The flavors tend to deepen over time, making leftovers just as delicious—if not more!
Freezing
If you want to prep ahead and freeze, this dish freezes nicely for up to 3 months. Package it in freezer-safe containers or bags, making sure to remove as much air as possible. Thaw overnight in the fridge before reheating for best results. Keep garnishes separate and fresh for added vibrancy after reheating.
Reheating
Reheat leftover Cilantro Lime Chicken and Rice gently in a covered skillet or microwave, adding a splash of chicken broth or water to restore moisture. Covering while reheating prevents it from drying out. A quick sprinkle of fresh cilantro and a squeeze of lime post-reheat will refresh the dish beautifully.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can work but may become drier with this cooking method. Keep a close eye on cooking time and avoid overcooking to maintain juiciness.
Is basmati rice essential, or can I use other types?
Basmati rice is preferred for its fluffy texture and aroma, but long-grain white rice or jasmine rice can be substituted. Just adjust cooking times accordingly.
Can this dish be made gluten-free?
Yes, this recipe is naturally gluten-free as long as your taco seasoning and chicken broth are gluten-free. Always check labels to be sure.
What can I substitute for avocado oil?
Olive oil or another high-heat neutral oil like canola or grapeseed oil are great alternatives if you don’t have avocado oil on hand.
Can I make this recipe vegan?
You can try swapping chicken with hearty vegetables like mushrooms or tofu and use vegetable broth instead of chicken broth. Adjust cooking times accordingly and keep the vibrant flavors with cilantro and lime.
Final Thoughts
This Cilantro Lime Chicken and Rice Recipe is a joyous blend of vibrant flavors, wholesome ingredients, and ease of preparation that makes it a true weeknight hero. The balance of zesty lime, fresh cilantro, and cozy taco-seasoned chicken layered over perfectly cooked rice is simply irresistible. I encourage you to try it soon—you might just find your new favorite comfort meal!
Print
Cilantro Lime Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Cilantro Lime Chicken and Rice recipe is a flavorful and hearty one-pan meal featuring tender seared chicken thighs simmered with aromatic basmati rice, black beans, and corn. Infused with taco seasoning, fresh lime juice, and cilantro, this dish offers a delicious Mexican-inspired twist perfect for a weeknight dinner. The chicken is first seared to develop a golden crust, then cooked with rice and vegetables for a comforting, all-in-one dish. Served with optional toppings like diced tomatoes, sour cream, and lime wedges, it’s a vibrant and satisfying recipe that yields six generous servings.
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 Ingredients and Garnishes
- â…” cup finely chopped cilantro (from 1 bunch)
- ¼ cup lime juice (from 2–3 limes)
- Diced tomatoes, for garnish (optional)
- Finely chopped cilantro, for garnish (optional)
- Sour cream or Mexican crema, for serving (optional)
- Lime wedges, for serving (optional)
Instructions
- Season and Sear the 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 the chicken is golden brown. Transfer the chicken to a clean plate; it does not need to be fully cooked at this point.
- Sauté Onion and Garlic; Toast Rice: In the same skillet, add the diced onion and cook for 2–3 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Add the rinsed basmati rice and toast it for 1–2 minutes, stirring occasionally to prevent sticking.
- Add Broth and Vegetables: Pour in the chicken broth, scraping the bottom of the pan to loosen any browned bits for enhanced flavor. Stir in the black beans, corn, the remaining 1 teaspoon salt, ½ teaspoon black pepper, and the rest of the taco seasoning (1 ½ tablespoons).
- Simmer Chicken and Rice: Arrange the seared chicken thighs on top of the rice mixture. Cover with a lid, reduce heat to medium-low, and let simmer for 25–30 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F).
- Finish and Garnish: Remove the chicken from the skillet. Stir in the remaining 1 tablespoon avocado oil, chopped cilantro, and lime juice into the rice. Serve the chicken over the rice and garnish with optional diced tomatoes, extra cilantro, sour cream or Mexican crema, and lime wedges as desired.
Notes
- For best results, rinse the basmati rice under cold water until the water runs clear to remove excess starch.
- You can substitute chicken breasts, but cooking time may vary.
- Adjust lime juice and cilantro quantity to personal taste for more brightness or herbaceousness.
- Serve with warm tortillas or a green salad for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
