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

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 Touches

⅔ 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)

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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 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.