One-Pot Cilantro Lime Chicken and Rice

There’s something about the combo of fresh lime juice, chopped cilantro, and garlic that makes dinner feel like it took way more effort than it did. This one-pot cilantro lime chicken and rice is loaded with flavor, but everything simmers together in the same skillet. Don’t get scared off by all the ingredients; this is super simple to make.

While this recipe is straightforward, you need to give each thing time to cook to develop all the flavors. Also, DON’T marinate the chicken longer than 30 minutes. The acid in the lime juice will start to break down the chicken if you leave it too long.

And DON’T open the lid once the rice is cooking. This will release steam and leave you with undercooked rice (or even crunchy – yuck!). Sorry, that’s a lot of “don’ts”. It really is easy, I promise.

Ingredients and Tools You’ll Need

The size of your skillet does matter. If it’s too small everything will be crowded, and if it’s too large, the rice layer will be too thin. And make your life easier and zest your lime before juicing it. If you’re not a fa of cilantro, use parsley instead.

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If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• 12-inch skillet with a lid

Ingredients

Cilantro Lime Chicken Marinade

• 1 pound boneless skinless chicken breasts, approximately 2 chicken breasts, cut in half
• ½ bunch cilantro chopped (about ¼ cup) (Use the stems, too – they have great flavor. Can also use parsley.)
• 3 tablespoons olive oil
• 2 tablespoons fresh lime juice from 2-3 limes
• 2 teaspoons minced garlic 2-3 garlic cloves
• 1 teaspoon lime zest
• 1 teaspoon salt
• ½ teaspoon coarsely ground pepper
• ½ teaspoon cumin
• ¼ teaspoon cayenne pepper or to taste

Rice

• 1 cup onion chopped, about ½ a medium onion
• ⅓ cup red bell pepper, chopped
• 1 teaspoon minced garlic
• 1 ½ cups long-grain rice (Regular white rice works best. Brown rice needs more liquid and time.)
• ½ teaspoon salt
• ½ teaspoon cumin
• ¼ teaspoon pepper
• 2 cups chicken broth
• 1 cup petite-diced canned tomatoes with juice
• ½ bunch cilantro chopped (about ¼ cup), plus additional tablespoon chopped for optional garnish (Use the stems, too – they have great flavor. Can also use parsley.)
• 2 tablespoons diced green chiles from a 4-ounce can
• ½ lime squeezed, about 1 tablespoon
• 1 cup black beans rinsed and drained
• ¾ cup Monterey Jack shredded cheese

How to Make Cilantro Lime Chicken and Rice

Some tips to keep in mind: Make sure to wipe out the pan between cooking the chicken and starting the rice to prevent any sticking. Keep the heat low enough that the rice barely simmers. The rice is done when no liquid pools at the edges when you tilt the pan.

Step One: Make Marinade

In a small bowl, whisk together the chopped cilantro, olive oil, lime juice, minced garlic, lime zest, salt, pepper, cumin, and cayenne pepper.

Step Two: Marinate Chicken

Reserve 1 tablespoon of the marinade and set aside. Cover the chicken fully with the marinade in a medium-sized bowl or a gallon-sized sealable bag. Let it marinate for 30 minutes at room temperature, turning halfway through the marinating time.

Step Three: Cook Chicken

Preheat a large skillet with a lid to medium-high heat. Remove chicken from marinade and cook in skillet for 4 minutes per side or until the internal temperature of the chicken reaches 165℉. Remove the chicken and set it on a large plate. Brush the chicken with the remaining marinade.

Step Four: Cook Veggies And Rice

Wipe the skillet clean, place 2 tablespoons of olive oil in the pan, and heat on medium-low. Cook the onion and red pepper for 5-6 minutes until the onion looks more translucent. Add the garlic and cook for an additional minute. Add the rice, salt, cumin, and pepper. Cook, stirring for 1-2 minutes to cook the rice briefly with the seasonings. Add the chicken broth, chopped tomatoes with juice, chopped cilantro, diced green chiles, and lime juice. Cover the skillet with the lid and cook on low heat for 20 minutes.

Step Five: Add Chicken, Beans, Cheese

While the rice cooks, chop the chicken into bite-size pieces. After 20 minutes, add the chicken, black beans, and cheese and stir. Cover the pot and cook on low for 15 minutes or until the rice is completely cooked. Add additional broth if necessary and cook longer if needed.

Step Six: Serve

Garnish with chopped cilantro and additional toppings if desired, and serve immediately.

Serving & Storing

Leftovers will stay good in the fridge for 3-4 days. The flavors actually get better, but you might want to add a splash of broth and a fresh squeeze of lime when reheating.

Serve this for a summer weeknight dinner, or for an outdoor party.

• Have a bowl of tortilla chips and with some pineapple mango salsa as an appetizer.
• Serve with lime wedges and avocado slices on the side.
• Make some corn on the cob.
• Finish off with a blueberry cobbler for a fun summer party.

More Recipes You’ll Love

• If you love cilantro, try my southwest chicken BBQ salad with cilantro dressing.
• This pickle juice chicken marinade sounds a little odd, but it’s a great way to use leftover juice.
• Cast iron skillet fried rice is a simple one-pan dinner. Filling on its own or with some meat or bread.
• Your kids will love these fried Cajun chicken tenders with homemade French fries.

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