Cilantro Lime Chicken and Rice

close up of pot of cilantro chicken and rice medley.

An easy but never boring skillet dinner that combines zesty marinated chicken with well-seasoned rice and black beans. Perfect for busy nights when you want something that feels special but don't want to wash a bunch of dishes. Makes 6 servings.

Prep Time40

Cook Time50

Total Time1 30

Course: Main Course

Keyword: cilantro lime chicken with rice, Summer

Servings: servings

Calories: 439kcal

Author: Katie

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)
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
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
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

Instructions

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.
Marinate chicken. Reserve 1 tablespoon of the marinade and set aside. Cover the chicken fully with the marinade in a medium-sized bowl or gallon-sized sealable bag. Let it marinate for 30 minutes at room temperature turning halfway through marinating time.
Cook chicken. Preheat a large skillet that has a lid to medium-high heat. Remove chicken from marinade and cook on 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.
Cook veggies and rice. Wipe the skillet clean, place 2 tablespoons of olive oil in the pan, and heat on medium-low. Add the onion and red pepper and cook 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.
Add chicken, beans, cheese. While the rice cooks, chop the chicken into bite-size pieces. After the 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.
Serve. Garnish with chopped cilantro and additional toppings if desired, and serve immediately.

Notes

You can be flexible with what you put with the rice, just don’t change the amount of liquid added to make sure the rice cooks completely.
To make this more cheesy, add ¾ cup of cheese to the top of the dish and stick it under the broiler for 2 minutes to melt the cheese after the rice cooks.
The rice may take longer to cook or need more liquid, depending on the type you use.

Nutrition