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Cilantro Lime Chicken and Rice Skillet

This Cilantro Lime Chicken and Rice Skillet is a vibrant, one-pan wonder bursting with fresh flavors and hearty ingredients for an easy, delicious weeknight meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Southwestern
Keyword: Chicken, Easy, Healthy, One-Pan, Quick, Rice
Servings: 4 servings

Ingredients

  • 1 pound chicken breast diced
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 cup corn kernels frozen or fresh
  • 1 can black beans drained and rinsed
  • 1/4 cup fresh cilantro chopped
  • 2 limes juice of
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil

Instructions

  • Heat olive oil in your skillet over medium heat. Add the diced onion and bell pepper, cooking until softened and fragrant, about 4-5 minutes. Stir in the minced garlic for the last minute to avoid burning.
  • Add the diced chicken breast to the skillet, seasoning with salt, pepper, cumin, and chili powder. Cook, stirring occasionally, until the chicken is browned and nearly cooked through, about 6-7 minutes.
  • Sprinkle the rice evenly over the cooked chicken and vegetables. Pour in the chicken broth, making sure the rice is submerged. Stir gently to combine, then bring the mixture to a boil.
  • Reduce heat to low, cover the skillet, and let it simmer for 15 minutes. After 15 minutes, remove the lid gently and stir in the black beans and corn kernels. Cover again and continue to cook for another 5-7 minutes, or until the rice is tender and the liquid is absorbed.
  • Turn off the heat and stir in the fresh cilantro and lime juice. Taste and adjust seasoning with additional salt, pepper, or lime juice if desired. Serve warm and enjoy!

Equipment

  • Large skillet or sauté pan
  • Sharp Chef’s Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Wooden spoon or spatula

Notes

  • Use chicken thighs instead of breast for juicier meat.
  • Brown rice can be used but requires longer cooking time and more broth.
  • Black beans can be substituted with pinto beans or chickpeas.
  • For a vegetarian version, omit chicken and use vegetable broth with extra beans and veggies.
  • Add jalapeños or cayenne pepper for extra heat.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.