Mexican Chicken & Lime Rice (Printable Version)
# What You Need:
→ Protein
01 -
1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables
02 -
1 small red bell pepper, diced
03 -
1 small green bell pepper, diced
04 -
1 small yellow onion, finely chopped
05 -
2 cloves garlic, minced
06 -
1 jalapeño, seeded and minced (optional)
→ Grains
07 -
1 cup long-grain white rice, rinsed
→ Liquids
08 -
2¼ cups chicken broth
09 -
Juice and zest of 2 limes
→ Oils & Fats
10 -
2 tablespoons olive oil
→ Spices & Herbs
11 -
1 teaspoon ground cumin
12 -
1 teaspoon chili powder
13 -
½ teaspoon smoked paprika
14 -
½ teaspoon salt
15 -
¼ teaspoon black pepper
16 -
¼ cup chopped fresh cilantro
→ Toppings (optional)
17 -
Sliced avocado
18 -
Crumbled queso fresco
19 -
Extra lime wedges
# Steps to Follow:
01 -
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes until lightly browned but not fully cooked through. Remove and set aside.
02 -
In the same skillet, add onion, bell peppers, and jalapeño. Sauté for 3–4 minutes until softened. Add garlic and cook for 30 seconds.
03 -
Stir in the rice and toast for 1 minute. Add cumin, chili powder, paprika, salt, and pepper. Mix well.
04 -
Pour in chicken broth, lime juice, and lime zest. Bring to a simmer.
05 -
Return the chicken to the skillet, nestling it into the rice. Cover, reduce heat to low, and cook for 18–20 minutes until the rice is tender and the chicken is cooked through.
06 -
Remove from heat. Let sit, covered, for 5 minutes. Fluff with a fork and stir in fresh cilantro.
07 -
Serve warm, topped with avocado, queso fresco, and extra lime if desired.
# Additional Notes:
01 -
Swap rice for brown rice (increase broth and cooking time) or quinoa for a healthier twist.
02 -
For a smoky touch, add a pinch of chipotle powder or chopped chipotle in adobo.
03 -
Use rotisserie chicken for an even faster version; reduce cooking time accordingly.