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One Pot Lime Chicken and Rice

One Pot Lime Chicken and Rice

One Pot Lime Chicken and Rice – healthy and filling meal with rice, beans and flavor-packed chicken thighs cooked in one pan. Easy weeknight dinner; comes ready in less than 45 minutes!
Course Main
Cuisine American
Servings 5 - 6
Calories 408kcal
Author Immaculate Bites


Chicken Thighs Marinate

  • ¼ cup canola oil
  • 2 1/2 -3 pound chicken thighs (about 5-6 pieces)
  • 1 1/2 teaspoon salt (adjust to taste)
  • ½ Tablespoon lime juice (adjust to taste)
  • 1/2 -1 Teaspoon minced garlic
  • 2 tablespoons Adobo seasoning or your favorite chicken seasoning (see notes 1)

Chicken and Rice

  • ½ medium onion , diced
  • ½ jalapenos pepper , diced
  • 2 small bay leaves
  • 1 teaspoon cumin spice
  • 1 teaspoon paprika
  • 2-3 garlic clove , minced
  • 2 cups uncooked long grain rice
  • 3-4 . Tablespoons fresh cilantro , chopped
  • 4 cups chicken broth or water
  • 1/2 Tablespoon Lime Juice
  • 1 lime grated zest
  • 15.5 oz black beans , rinsed and drained
  • Cilantro and lime Slices (for garnish)
  • 1 Teaspoon White pepper
  • Salt to taste


  • Wash chicken thighs For faster cooking, make a ½ ” slit into chicken thigh meat on either side of the chicken, then wipe with a paper towel. Season with salt (about 1 ½ teaspoons).  Sprinkle lime juice on chicken, followed by garlic  
  • Generously rub both sides with adobo spice blend. Or your favorite spice mix. If desired this can be done hour before to let it marinate .
  • Place chicken skin side up in a skillet/Dutch oven or oven safe pot/pan for about 3 minutes each. Be very careful with the chicken, it shouldn’t burn. Remove from the pan and set aside.
  • Preheat Oven to 350 degrees F.
  • Meanwhile, place the rice into a large bowl, cover with cold water and use your hands to wash the grains. Tip the water out, then repeat twice until the water runs clear.
  • Wipe the same pan with paper towel or napkin to remove any burns from pan. If not visible burns proceed with the next step .
  • Add about 2 tablespoons oil or more, followed by onions, jalapenos, cumin, paprika, and bay leaf .Sauté until soft but not golden, about 2-3 minutes. Then add garlic and stir for another minute.
  • Next, add rice, stir for about a minute , then pour over chicken stock/broth ,lime juice, grated lime zest, and beans. Season with white pepper  and  salt   to taste.
  • Add the chicken back to the pan, with its juice. 
    Place in the oven and cook for about 30- 35 minutes or until chicken is fully cooked.
  • Remove, let it cool and serve, garnish with slices of lime and cilantro


Calories: 408kcal | Carbohydrates: 84g | Protein: 6g | Fat: 4g | Cholesterol: -44mg | Sodium: 685mg | Potassium: 467mg | Fiber: 9g | Vitamin A: 210IU | Vitamin C: 3.7mg | Calcium: 61mg | Iron: 3.2mg