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One-Pot Cilantro-Lime Chicken and Rice
Recipes
One-Pot Cilantro-Lime Chicken and Rice
4 servings
55 minutes total (Active 25 minutes)

Ingredients

  • 1 large red bell pepper
  • 1 large sweet onion
  • 6 green onions
  • 12 cloves garlic
  • ½ bunch fresh cilantro, divided
  • 6 limes, for zest/juice/wedges
  • 1 ¾ lb boneless, skinless chicken thighs
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 cup basmati rice
  • 2 teaspoons chili powder
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 ¾ cups no-salt-added chicken stock (or broth)
  • 1 cup frozen peas and carrots

Steps

    1. Slice bell pepper and all onions thinly. Smash garlic. Chop cilantro coarsely (½ cup). Zest 1 lime (1 teaspoon), juice 4 limes (¼ cup), and cut remaining 2 limes into wedges. Season chicken with salt and pepper (wash hands).
    2. Preheat 4-quart stockpot on medium 2–3 minutes. Place oil and chicken in pot. Cook 3–4 minutes on each side until browned; remove chicken from pot.
    3. Stir in bell peppers, onions, and garlic. Cook 3–4 minutes, stirring occasionally, until vegetables begin to soften. Stir in rice, chili powder, coriander, and cumin. Cook and stir 2–3 minutes until toasted.
    4. Stir in stock, return chicken to pot, and bring to a boil. Cover and reduce heat to low. Cook 20 minutes or until rice is tender, liquid has been absorbed, and chicken is 165°F.
    5. Stir in peas and carrots, lime juice, lime zest, and ¼ cup cilantro. Cover and remove from heat. Let stand 5 minutes or until heated through. Divide among serving bowls. Top with remaining ¼ cilantro and serve with lime wedges.

Amount per ¼ recipe serving: Calories 570, Total Fat 22g, Sat Fat 4.5g, Trans Fat 0g, Chol 180mg, Sodium 720mg, Total Carb 50g, Fiber 5g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 42g, Vitamin D 0%, Calc 8%, Iron 15%, Potassium 15%