Can I use brown rice instead of white rice?

Yes, brown rice works beautifully in this recipe. You'll need to increase the liquid to about 3½ cups broth and extend the cooking time by approximately 15 minutes. Just check that both the rice is tender and the chicken is fully cooked.

I don't like cilantro. What can I substitute?

If you're among those who find cilantro tastes like soap (it's genetic!), try using flat-leaf parsley instead. You'll get the fresh, green element without the cilantro flavor. A bit of fresh basil or mint could also work well for a different but complementary flavor profile.

Can I make this dish ahead for a dinner party?

Absolutely! In fact, the flavors develop nicely when made a day ahead. Reheat covered in a 325°F oven until warmed through (about 20 minutes), then refresh with a squeeze of lime juice and some fresh cilantro just before serving.

My rice always comes out mushy or undercooked. Any tips?

The key to perfect rice is the right liquid ratio and cooking time. Make sure you're rinsing the rice until the water runs clear before cooking, which removes excess starch. Keep the heat at a gentle simmer, not a rolling boil, and resist the urge to peek under the lid while it's cooking—this releases essential steam.

Cilantro Lime Chicken and Rice Recipe

Name: Cilantro Lime Chicken and Rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Southwestern
Ingredients: 1 ½ pounds boneless skinless chicken thighs; 1 ½ tablespoons taco seasoning; ½ teaspoon salt; 2 tablespoons avocado oil; 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; 1 teaspoon salt; ½ teaspoon black pepper; 1 ½ tablespoons taco seasoning; 1 tablespoon avocado oil; ⅔ cup finely chopped cilantro (from 1 bunch); ¼ cup lime juice (from 2-3 limes); Diced tomatoes; Finely chopped cilantro; Sour cream or Mexican crema; Lime wedges

Description

This flavorful Cilantro Lime Chicken and Rice is a one-pan meal featuring juicy, seared chicken thighs seasoned with taco spices, cooked atop aromatic basmati rice, sweet corn, black beans, fresh cilantro, and tangy lime juice. It’s a hearty, family-friendly main-course that’s easy to prepare and loaded with vibrant, Southwestern-inspired flavors.

Ingredients

Units Scale

For the Chicken

1 1/2 pounds boneless skinless chicken thighs
1 1/2 tablespoons taco seasoning
1/2 teaspoon salt
2 tablespoons avocado oil

For the Rice and Vegetables

1 small sweet onion, finely diced
4 garlic cloves, finely minced
1 1/4 cups basmati rice, rinsed and drained
2 3/4 cups chicken broth
1 (15.5-ounce) can black beans, rinsed and drained
1 (15.25-ounce) can corn, drained
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons taco seasoning

To Finish

1 tablespoon avocado oil
2/3 cup finely chopped cilantro (from 1 bunch)
1/4 cup lime juice (from 2-3 limes)

For Serving (Optional)

Diced tomatoes
Finely chopped cilantro
Sour cream or Mexican crema
Lime wedges

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Instructions

Season and Sear the Chicken: Sprinkle 1 ½ tablespoons taco seasoning and ½ teaspoon salt evenly over the chicken thighs. Heat 2 tablespoons of avocado oil in a large skillet over medium heat. Add the chicken thighs in a single layer and cook for 9–10 minutes, flipping halfway through, until the exterior is browned (the chicken does not need to be cooked through at this stage). Transfer the browned chicken to a clean plate.
Sauté Aromatics: In the same skillet, add the finely diced sweet onion and cook for 2–3 minutes, or until translucent. Stir in the minced garlic and cook for 30 seconds, or until fragrant.
Toast the Rice: Add the rinsed and drained basmati rice to the skillet and toast, stirring occasionally, for 1–2 minutes. This helps develop a nuttier flavor.
Add Liquids and Veggies: Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Stir in the drained corn, rinsed black beans, 1 teaspoon salt, ½ teaspoon black pepper, and remaining 1 ½ tablespoons taco seasoning until everything is evenly combined.
Add Chicken and Simmer: 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 simmer for 25–30 minutes until the rice is tender and the chicken is cooked through.
Finish and Serve: Remove the chicken from the skillet. Stir in the remaining 1 tablespoon avocado oil, finely chopped cilantro, and fresh lime juice into the rice. Serve the chicken with the rice, and garnish with diced tomatoes, extra cilantro, sour cream or Mexican crema, and lime wedges, if desired.

Notes

Chicken: Thighs provide the most flavor, but chicken breasts can be used; be sure to reduce the cook time slightly to avoid drying them out.
Taco Seasoning: Recipe tested with ET Taco Seasoning Mix, but any brand will work. Check sodium content and adjust the quantity of salt if necessary.
Rice: Liquid amounts given are for white or basmati rice. If using brown rice, increase chicken broth to 3 ½ cups and extend the cook time by 15 minutes.
For a spicier dish, add diced jalapeños or a pinch of cayenne with the onions.
This dish can be made dairy-free by omitting sour cream or replacing it with a dairy-free alternative.

Nutrition

Serving Size: 1/6 of recipe
Calories: 420
Sugar: 3g
Sodium: 930mg
Fat: 15g
Saturated Fat: 2.5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 28g
Cholesterol: 90mg