If you are looking for a dish that bursts with fresh, vibrant flavors and offers comforting satisfaction, this Cilantro Lime Chicken and Rice Recipe is a must-try. Perfectly seasoned chicken thighs get a golden sear, then cook alongside fragrant basmati rice, hearty black beans, sweet corn, and a bright cilantro-lime finish that makes every bite sing. It’s a colorful, aromatic meal that’s as simple to prepare as it is delicious, blending zest and heartiness in one satisfying skillet experience.
Ingredients You’ll Need
The magic behind this Cilantro Lime Chicken and Rice Recipe lies in its thoughtfully chosen ingredients. Each item is simple yet essential, working together to build layers of flavor, texture, and freshness. From the smoky taco seasoning to the zest of fresh lime juice and tender chicken thighs, these ingredients are all about bold taste and wholesome balance.
- 1 ½ pounds boneless skinless chicken thighs: Tender and juicy, chicken thighs stay moist through cooking and soak up seasoning beautifully.
- 3 tablespoons taco seasoning, divided: Adds the perfect smoky, spicy kick that brings warmth and depth.
- 1 ½ teaspoons salt, divided: Enhances overall flavor without overpowering the dish.
- 3 tablespoons avocado oil, divided: A neutral oil with a high smoke point for perfect searing and sautéing.
- 1 small sweet onion, finely diced: Provides a subtle sweetness and aromatic base.
- 4 garlic cloves, finely minced: Adds fragrant punch and warmth to the rice.
- 1 ¼ cups basmati rice, rinsed and drained: Fluffy and fragrant rice that perfectly absorbs all the delicious flavors.
- 2 ¾ cups chicken broth: Infuses the rice and beans with rich, savory goodness.
- 1 (15.5-ounce) can black beans, rinsed and drained: Adds heartiness, protein, and a creamy texture.
- 1 (15.25-ounce) can corn, drained: Sweet bursts of color and flavor throughout.
- ½ teaspoon black pepper: A subtle heat that complements the spices.
- â…” cup finely chopped cilantro: The star fresh herb that adds brightness and vibrancy.
- ¼ cup lime juice (from 2–3 limes): The zesty note that lifts the entire dish with its citrusy punch.
- Diced tomatoes (optional): For freshness and added texture as a garnish.
- Finely chopped cilantro (additional): Extra herbaceous topping to enhance every bite.
- Sour cream or Mexican crema: A creamy, cooling finish that balances the spice.
- Lime wedges: For an additional squeeze of brightness at the table.
How to Make Cilantro Lime Chicken and Rice Recipe
Step 1: Season and Sear the Chicken
Begin by seasoning your chicken thighs with 1 ½ tablespoons of taco seasoning and ½ teaspoon of salt. Then, heat 2 tablespoons of avocado oil in a large skillet over medium heat. Add the chicken in a single layer and cook for about 9 to 10 minutes, flipping halfway through, until you achieve a beautiful golden-brown sear. Don’t worry about cooking it entirely at this stage; that mouthwatering crust sets the foundation for the whole dish.
Step 2: Sauté Aromatics and Toast Rice
Using the same skillet, toss in the finely diced onion and sauté for 2 to 3 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another 30 seconds so that delightful aroma fills your kitchen. Now add the rinsed basmati rice and toast it, stirring occasionally for 1 to 2 minutes. This toasting step enhances the rice’s nuttiness and prevents it from becoming mushy.
Step 3: Add Broth, Beans, and Corn
Pour in the chicken broth, making sure to scrape any browned bits from the bottom of the skillet to deepen the flavor. Stir in the rinsed black beans, drained corn, the remaining 1 teaspoon salt, ½ teaspoon black pepper, and 1 ½ tablespoons of taco seasoning. This colorful medley creates the perfect texture contrast and layers of taste for the rice.
Step 4: Simmer with Chicken
Now lay your seared chicken thighs atop the rice and bean mixture. Cover the skillet with a lid, reduce the heat to medium-low, and allow everything to gently simmer for 25 to 30 minutes. This cozy cooking lets the rice absorb all the seasonings and ensures the chicken cooks through while staying juicy and tender.
Step 5: Finish and Serve
Remove the chicken from the skillet. Stir in the remaining 1 tablespoon avocado oil, chopped cilantro, and freshly squeezed lime juice into the rice, infusing it with that signature bright and fresh flavor. Serve the chicken thighs over the rice and sprinkle with your favorite garnishes like diced tomatoes, extra cilantro, sour cream or Mexican crema, and lime wedges for an irresistible finishing touch.
How to Serve Cilantro Lime Chicken and Rice Recipe
Garnishes
Adding garnishes such as diced tomatoes and more finely chopped cilantro not only enhances the color palette of your plate but provides freshness and texture that make each forkful exciting. A dollop of sour cream or a drizzle of Mexican crema adds a creamy contrast that cools the subtle heat, while lime wedges offer a refreshing citrus burst when squeezed on top.
Side Dishes
This dish is so satisfying on its own, yet you can complement it with light, fresh sides. A crisp green salad with a simple vinaigrette, or grilled vegetables like zucchini or bell peppers, pairs beautifully. You might also enjoy serving it alongside warm tortillas for scooping or making mini tacos.
Creative Ways to Present
For a fun twist, try turning this recipe into a vibrant burrito bowl by layering the cilantro lime chicken and rice with avocado slices, shredded cheese, and pickled jalapeños. Or serve it in bright, colorful bowls garnished with edible flowers or microgreens for an eye-catching dinner that impresses both the palate and your guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, allow any leftovers to cool completely before transferring them into airtight containers. Stored in the refrigerator, this cilantro lime chicken and rice recipe stays fresh for up to 4 days, making it perfect for busy weeknight lunches or quick dinners.
Freezing
If you want to save even longer, this dish freezes beautifully. Place portions in freezer-safe containers or heavy-duty zip-top bags and freeze for up to 3 months. Just be sure to leave some space to allow for expansion and remove as much air as possible to maintain flavor and texture.
Reheating
When reheating, thaw frozen portions overnight in the fridge if possible. Warm the dish gently in a skillet over medium-low heat or microwave in intervals, stirring occasionally to evenly distribute heat. Adding a splash of chicken broth or water can help maintain moisture and keep the rice from drying out.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but keep in mind they tend to dry out faster than thighs. Be mindful of cooking time and consider brining the breast pieces briefly to keep them juicy.
Is basmati rice necessary for this recipe?
Basmati rice is preferred because of its fluffy texture and fragrant aroma, which complements the dish beautifully. However, you can use other long-grain rice varieties if needed, adjusting cooking times accordingly.
Can I make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you ensure your taco seasoning and chicken broth are gluten-free. Always double-check labels to be safe.
What if I don’t have fresh cilantro on hand?
Fresh cilantro really makes this recipe pop with brightness, but if you don’t have it, you can substitute with fresh parsley for a milder herbaceous flavor or omit it altogether, though the flavor profile will be different.
How spicy is this dish?
The spice level is moderate thanks to the taco seasoning and black pepper, but it can easily be adjusted. Use milder seasonings if preferred, or add jalapeños for extra heat.
Final Thoughts
This Cilantro Lime Chicken and Rice Recipe is one of those recipes that feels like a warm hug on a plate with a fresh, lively twist. It’s approachable, packed with flavor, and just plain satisfying — perfect to share with family and friends or enjoy as your go-to comforting meal. Give it a try, and I promise it will become a favorite in your rotation just like it is in mine!
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-inspired
Description
This Cilantro Lime Chicken and Rice recipe is a flavorful one-pan meal featuring tender seared chicken thighs cooked with fragrant basmati rice, black beans, corn, and a zesty cilantro lime finish. Perfectly seasoned with taco spices and cooked to juicy perfection, this dish offers a balanced and vibrant combination of textures and tastes, ideal for a family dinner or meal prep.
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 Ingredients and Garnishes
- â…” cup finely chopped cilantro (from 1 bunch)
- ¼ cup lime juice (from 2–3 limes)
- Diced tomatoes (optional garnish)
- Finely chopped cilantro (optional garnish)
- Sour cream or Mexican crema (optional garnish)
- Lime wedges (optional garnish)
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. Transfer to a clean plate. The chicken doesn’t need to be fully cooked at this stage; a golden sear is what you want.
- Sauté Aromatics and Toast Rice: In the same skillet, add the diced onion and cook for 2–3 minutes until translucent. Stir in minced garlic and cook for 30 seconds, until fragrant. Add rinsed basmati rice and toast for 1–2 minutes, stirring occasionally to prevent burning.
- Add Broth, Beans & Corn: Pour in the chicken broth, scraping the bottom of the pan to release browned bits for extra flavor. Stir in black beans, corn, remaining 1 teaspoon salt, ½ teaspoon black pepper, and the remaining 1 ½ tablespoons taco seasoning.
- Simmer with Chicken: Lay the seared chicken thighs on top of the rice mixture. Cover with a lid, reduce heat to medium-low, and simmer gently for 25–30 minutes, or until the rice is tender and the chicken is fully cooked through.
- Finish & Serve: Remove the chicken from the skillet. Stir the remaining 1 tablespoon avocado oil, chopped cilantro, and lime juice into the rice for a bright, fresh flavor. Serve the chicken thighs over the rice and garnish with diced tomatoes, additional chopped cilantro, sour cream or Mexican crema, and lime wedges as desired.
Notes
- Use skinless, boneless chicken thighs for the best juiciness and flavor.
- Rinsing the basmati rice before cooking helps to remove excess starch and prevents it from becoming sticky.
- Taco seasoning adds a Mexican-inspired flavor but can be substituted with your favorite seasoning blend.
- Make sure to scrape the skillet well when adding broth to incorporate all the browned bits for depth of flavor.
- This recipe can be doubled to serve a larger crowd, just ensure to use a large enough skillet or pan.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
