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
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 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.
