Garlic Lime Chicken Rice Skillet
A one-skillet chicken and rice dinner that tastes bright and garlicky with a quick hit of lime.
Prep: 10 · Cook: 18 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (591 reviews)
INSPIRED BY
Tex-Mex rice bowls
Inspired by the way Tex-Mex rice bowls lean on lime and garlic for big flavor without extra fuss.
Story
This is the kind of skillet I make when I want road-trip flavor without leaving the driveway. The garlic hits first, then the lime shows up like a neon sign at a late-night diner. It is fast, it is filling, and it does not ask for a pile of extra dishes. Keep the toppings simple and let the pan do the talking.
By Theo
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 1/4 cups jasmine rice
- 2 1/2 cups chicken broth
- 1 cup frozen corn
- 1 cup black beans, rinsed and drained
- 1 lime, zest and juice
- 1/2 tsp chili powder
- 2 tbsp chopped cilantro
Instructions
- Season chicken with salt and pepper.
- Brown chicken in oil in a deep skillet, 3 to 4 minutes.
- Stir in garlic, rice, and chili powder, cook 30 seconds.
- Pour in broth, scrape up browned bits, then add corn and beans.
- Cover and simmer 15 minutes, then rest 5 minutes off heat.
- Fluff, fold in lime zest and juice plus cilantro, serve hot.
Chef Tips
- If your skillet lid vents a lot, add 2 tablespoons extra broth.
- Swap black beans for pinto, keep the liquid ratio the same.
- For heat, finish with hot sauce at the table, not in the pan.
Cook's Notes
- Use a heavy, lidded skillet so the rice cooks evenly.
- Cut chicken into even pieces so it finishes with the rice.
- Add lime at the end so it stays bright.