Cilantro lime chicken and rice with step-by-step photos and a video recipe. This easy chicken and rice recipe is inspired by Mexican cuisine. It is made with boneless chicken breast, rice, cilantro, herbs, and lime. You can make this healthy and hearty meal quickly in a single pan within 30 minutes. Dairy-free and Gluten-free recipe.
Similar one-pan chicken and rice recipes that you might like are our Chicken Fajita Rice Skillet, Chicken and Rice with Spinach, and Mexican Chicken and Rice.
Watch How to Make It!
Easy Cilantro Lime Chicken and Rice
This cilantro lime chicken and rice is a healthy and satisfying one-pot meal your family will love. It's packed with flavor, comes together quickly in a single pan, and is perfect for busy weeknights.
This cilantro lime chicken rice recipe is so versatile! Swap the chicken for shrimp or add your favorite veggies to customize it to your taste. Packed with protein from chicken and beans, carbohydrates from rice, and fiber from bell peppers, it's a wholesome meal that's sure to satisfy.
This Mexican chicken and rice features juicy and tender chicken cooked alongside rice infused with the vibrant flavors of lime juice and fresh herbs. The dish bursts with brightness thanks to the bold combination of freshly squeezed lime juice and cilantro, making it a truly amazing dinner option.
You may also like these other popular 30-minute chicken and rice recipes from this website:
- Chicken Fajita Rice Skillet
- Mexican Chicken and Rice
- Mediterranean Chicken and Rice
- One Pot Chicken and Rice
- Cajun Chicken Rice
- Lemon Chicken and Rice
How to make One Pan Cilantro Lime Chicken and Rice
Cilantro Lime Chicken and Rice Recipe
Cilantro lime chicken and rice is a quick and easy one pan meal that comes together in just 30 minutes. It is made with boneless chicken breast, rice, cilantro, herbs and lime. Serve this chicken and rice with a lemon wedge and any salad of your choice.
Servings 4 people
Equipment
- 1 Heavy bottom pan with a tight fitted lid.
Ingredients
For the seasoning
- 1.5 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1 teaspoon cumin powder
For the marinade
- 2 boneless skinless chicken breast (400 grams)
- 2 teaspoon seasoning
- 1 tablespoon lime juice
- 2 teaspoon oil
To make chicken and rice
- 2 teaspoon olive oil
- 1 onion finely chopped
- 1 green bell pepper chopped
- 1 teaspoon finely chopped garlic
- 2 and ¾ cups of chicken broth
- 2 tablespoon freshly squeezed lime juice
- 1.5 cups black beans or red kidney beans cooked or use canned beans, drained and rinsed
- 1.5 cups basmati rice Rinsed and soaked in water for 30 minutes
- 1 teaspoon Lime zest
- ¼ cup finely chopped fresh cilantro (coriander leaves)
Instructions
Preparations
- To prepare the seasoning - Combine all the ingredients mentioned under the seasoning. Keep it aside.
- To marinate the chicken - In a mixing bowl, combine chicken with 2 teaspoon of the seasoning, lemon juice, and oil. Marinate for 30 minutes.
- Rinse the rice 2-3 times with water. Soak it in water for 30 minutes. Drain off the water. Keep the rice aside.
- Chop the onion, garlic and bell peppers.
- Squeeze lime juice in a small bowl. Keep it aside.
Making chicken and rice
- Heat 2 teaspoon of oil in a heavy bottom pan over medium heat.
- Add the chicken in a single layer. Do not overlap. Let it cook for a minute.
- Cook stirring continuously for 2-3 minutes. The chicken need not be fully cooked at this stage. Remove the chicken to a plate (leaving oil in the pan).
- To the same pan add onions and bell peppers. Stir and cook until onions are soft.
- Add garlic. Combine and cook for 30 seconds.
- Add the remaining seasoning and combine.
- Add chicken broth, lime juice, beans, and rice. Gently combine. Let it come to a boil.
- Add chicken back to the pan. Cover and cook on low heat for 15 minutes or until the rice is cooked.
- Once the rice is cooked remove from heat. Keep it covered aside for 5 minutes. Fluff it up with a fork.
- Add lime zest and cilantro. Gently combine.
- Serve chicken and rice with a lemon wedge and any salad of your choice.
Video
Notes
- Rinse and soak basmati rice. Rinse basmati rice well with water 2-3 times. It will wash away the starch and make rice fluffy and non-sticky. Soak it in water for 30 minutes. Soaking cuts down the cooking time of rice.
- Stir-frying the chicken - Stir-fry the chicken for 2-3 minutes only and remove it to a plate. Do not overcook the chicken. The chicken need not be fully cooked at this stage. It will get cooked when layered with rice.
- Cook it in a pan with a tight-fitted lid.
- Do not open the lid while cooking rice. Do not open the lid of the pan frequently to check whether the rice is cooked or not. Let the rice cook on low heat for 10 minutes undisturbed. You can check it once or twice after that.
- If the rice is not cooked and there is no liquid in the base of the pan after 10 minutes of cooking, add ¼ cup of broth or water and cook on low heat until the rice is cooked.
- You can skip adding vegetables and beans to this recipe.
- Adjust the seasoning as per your taste.
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Step by Step Instructions with Photos
Preparations
- To prepare the seasoning - Combine all the ingredients mentioned under the seasoning. Keep it aside.
- To marinate the chicken - In a mixing bowl, combine chicken with 2 teaspoon of the seasoning, lemon juice, and oil. Marinate for 30 minutes.
- Rinse the rice 2-3 times with water. Soak it in water for 30 minutes. Drain off the water. Keep the rice aside.
- Chop the onion, garlic, and bell peppers.
- Squeeze lime juice in a small bowl. Keep it aside.
Making chicken and rice
- Heat 2 teaspoon of oil in a heavy bottom pan over medium heat.
- Add the chicken in a single layer. Do not overlap. Let it cook for a minute.
- Cook stirring continuously for 2-3 minutes. The chicken need not be fully cooked at this stage. Remove the chicken to a plate (leaving oil in the pan).
- To the same pan add onions and bell peppers. Stir and cook until the onions are soft.
- Add garlic. Combine and cook for 30 seconds.
- Add the remaining seasoning and combine.
- Add chicken broth, lime juice, beans, and rice. Gently combine. Let it come to a boil.
- Add chicken back to the pan. Cover and cook on low heat for 15 minutes or until the rice is cooked.
- Once the rice is cooked remove it from the heat. Keep it covered aside for 5 minutes. Fluff it up with a fork.
- Add lime zest and cilantro. Gently combine.
- Serve chicken and rice with a lemon wedge and any salad of your choice.
Recipe Tips
- Rinse and soak basmati rice. Rinse basmati rice well with water 2-3 times. It will wash away the starch and make rice fluffy and non-sticky when cooked. Soak it in water for 30 minutes. Soaking cuts down the cooking time of rice.
- Stir-frying the chicken - Stir-fry the chicken for 2-3 minutes only and remove it to a plate. Do not overcook the chicken. The chicken need not be fully cooked at this stage. It will get cooked when layered with rice.
- Do not open the lid while cooking rice. Do not open the lid of the pan frequently to check whether the rice is cooked or not. Let the rice cook on low heat for 10 minutes undisturbed. You can check it once or twice after that.
- If the rice is not cooked and there is no liquid in the base of the pan after 10 minutes of cooking, add ¼ cup of broth or water and cook on low heat until the rice is cooked.
What to serve with Cilantro Lime Chicken and Rice?
You can serve it with
- Any salad of your choice like Greek Yogurt Coleslaw or Corn Salad.
- Soup
- Salsa
- Stir-fried veggies
What’s in Chicken and Rice?
Here's what you will need to make this chicken and rice recipe.
- Chicken - You can use either boneless skinless chicken breasts or boneless skinless chicken thighs.
- Lime - I have used 2 fresh limes for this recipe. I do not prefer store-bought lime juice. You can use fresh lemons instead of limes.
- Fresh Cilantro - Use fresh cilantro or coriander leaves for this recipe.
- Rice - I have used basmati rice. Basmati rice when cooked becomes fluffy and non-sticky. You can substitute it with any other long-grain or medium-grain rice.
- Flavoring - Salt, paprika, oregano, and ground black pepper.
- Cumin powder - I have used homemade roasted cumin powder. Skip if you do not have it.
- Onion and garlic - I have used red onions for this recipe you can substitute them with white or yellow onions. Use fresh garlic for the best flavors.
- Green bell pepper - You can substitute it with other vegetables like carrots, broccoli, etc.
- Chicken broth - It adds a very nice flavor to the rice. You can substitute it with chicken stock or vegetable stock.
- Beans - You can use black beans, pinto beans, or red kidney beans. Use canned beans, drained and rinsed well. If you are using uncooked beans then soak them in water for 6-7 hours, pressure cook them, and then add them. Skip if you do not like it.
Storage Suggestions
- Store it within 2 hours of cooking.
- Let the chicken and rice come to room temperature. Transfer it to an airtight container and store it in the refrigerator. Stays good for 2 days.
Variations that you can try
- Cook it with Shrimp - Simply substitute chicken with shrimp. It tastes equally delicious with shrimp.
- Make it vegetarian - Skip chicken in the recipe and substitute chicken broth with vegetable broth. You can add tofu or mushroom to the recipe.
- Make a cilantro lime chicken bowl - Top it up with lettuce leaves, avocado slices, sour cream, and salsa.
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