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

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

Finishing Ingredients and Garnishes

⅔ 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)

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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.