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

Prep Time 15

Cook Time 40

Total Time 55

Servings - 6

Calories 408kcal

Author Imma

Ingredients

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

Instructions

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

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