Description

This Cilantro Lime Chicken and Rice recipe is a flavorful, hearty one-pan meal featuring juicy seared chicken thighs simmered with basmati rice, black beans, corn, and a bright cilantro-lime finish. Perfect for a family-friendly dinner, the dish combines smoky taco seasoning with fresh lime juice and cilantro for a zesty, satisfying meal.

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 Herbs and Garnishes

⅔ cup finely chopped cilantro (from 1 bunch)
¼ cup lime juice (from 2-3 limes)
Diced tomatoes (optional)
Finely chopped cilantro (for garnish)
Sour cream or Mexican crema (optional)
Lime wedges (optional)

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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 the chicken to a clean plate. The goal is a golden sear rather than fully cooked chicken at this stage.
Sauté Aromatics and Toast Rice: In the same skillet, add the diced sweet onion and cook for 2–3 minutes until it becomes translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the rinsed basmati rice and toast it with the aromatics for 1–2 minutes, stirring occasionally to prevent sticking.
Add Broth, Beans & Corn: Pour in the chicken broth, scraping the bottom of the skillet to release any flavorful browned bits. Stir in the rinsed black beans, drained corn, 1 teaspoon salt, ½ teaspoon black pepper, and the remaining 1 ½ tablespoons of taco seasoning to distribute the flavors evenly.
Simmer with Chicken: Place the seared chicken thighs on top of the rice mixture. Cover the skillet with a lid, reduce the heat to medium-low, and let everything simmer gently for 25–30 minutes, or until the rice is tender and the chicken is cooked through.
Finish & Serve: Remove the chicken thighs from the skillet. Stir in the remaining 1 tablespoon of avocado oil, the finely chopped cilantro, and fresh lime juice into the rice, mixing well to combine the fresh flavors. Serve the chicken over the cilantro-lime rice and top with optional garnishes such as diced tomatoes, extra cilantro, sour cream or Mexican crema, and lime wedges to brighten the dish.

Notes

Use boneless skinless chicken thighs for juicy, tender chicken that stays moist during simmering.
If you prefer a spicier dish, add a pinch of cayenne or extra taco seasoning to the rice mixture.
Rinsing the basmati rice prevents it from becoming sticky and enhances fluffy cooking.
The dish can be made in advance and reheated gently on the stovetop or in the microwave.
Feel free to substitute chicken broth with vegetable broth to make it suitable for vegetarians if omitting the chicken.
To make this recipe gluten-free, verify that your taco seasoning is certified gluten-free.