One-Pot Lime Chicken and Rice

Serving up one-pot cilantro lime chicken and rice fresh from the oven.

One-Pot Lime Chicken and Rice

This healthy and filling one-pot meal features rice, beans, and flavor-packed chicken thighs. An easy weeknight dinner comes together in less than 45 minutes!

Course Main

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 543kcal

Author Imma

Ingredients

The Marinade

2½-3 pounds (1-1.5kg) chicken thighs (about 6 thighs)
1½ teaspoon (9g) salt (adjust to taste)
½ tablespoon (7-8ml) lime juice (adjust to taste)
½-1 teaspoon (3-4g) minced garlic
2 tablespoons (24g) adobo seasoning or your favorite chicken seasoning (see notes)

Chicken and Rice

2-3 tablespoons (30-45g) canola oil
2 cups (360-400g) uncooked long-grain rice
½ medium onion, diced
½ jalapeno pepper, diced
2 small bay leaves
1 teaspoon (3g) ground cumin
1 teaspoon (3g) paprika
2-3 cloves garlic, minced
3-4 tablespoons (12-15g) chopped fresh cilantro
4 cups (945ml) chicken broth
1 lime, zested and juiced (1½ teaspoons (7-8ml) juice)
1 15.5-ounce can black beans, rinsed and drained (1½ cups)
cilantro and lime slices for garnishing
1 teaspoon (2-3g) white pepper
salt to taste

Instructions

Rinse the chicken thighs. For faster cooking, make a ½" slit in the chicken thighs on either side of the bone, then pat them dry.
Season with salt (about 1½ teaspoons), then rub the thighs with lime juice, garlic, and adobo spice blend or your favorite spice mix. You can do this an hour before to let it marinate.
Heat a tablespoon or two of cooking oil in a skillet, Dutch oven, or oven-safe pan. Sear the chicken, skin side down, for about 3 minutes, then flip and sear for another 3 minutes. Be very careful to avoid burning. Remove from the pan and set aside.
Preheat oven to 350℉ (180℃).
Meanwhile, cover the rice in a large bowl with cold water and use your hands to wash the grains. Strain the water out, and repeat until the water runs clear (2-3 times). Drain.
Wipe the pan with a paper towel to remove any bits. Add another tablespoon of oil, followed by onions, jalapenos, bay leaves, cumin, and paprika. Sauté until soft but not golden, 2-3 minutes. Then add the garlic and stir for another minute.
Next, add the rice and cilantro, and stir for about a minute. Pour over chicken broth, lime juice, zest, and the beans. Adjust seasoning with white pepper and salt to taste.
Add the chicken back to the pan with its juice. Place in the oven and bake for 30-35 minutes or until the chicken is cooked through and the rice is tender. Internal temperature for tender thighs is 175-190°F (79-88°C).
Remove from the oven, let it rest for 10 minutes, and serve garnished with slices of lime and chopped cilantro.

Notes

Rinsing chicken is a controversial subject. I disinfect my kitchen and tools after washing chicken. But you do you.
You can also use boneless and skinless chicken thighs for this recipe.

Nutrition