Why I Love This Recipe

One-pot meals are always a go-to in my kitchen, and this recipe is one I come back to often. Everything cooks together in a single pan, allowing the chicken and rice to absorb all the bold chili-lime flavors as they simmer. A splash of milk and plenty of Cotija cheese are stirred in at the end, creating a creamy texture without much extra effort. Fresh lime juice and cilantro add a bright finish, balancing the richness of the dish. It’s an easy, flavorful dinner that’s perfect for busy weeknights and one you’ll want to make again.

Enjoying The Leftovers

The leftovers reheat beautifully, making this a great recipe for meal prep. Add a squeeze of fresh lime and a little extra cilantro after reheating to freshen everything up.

Storing

Store in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in the microwave in 30–60 second intervals, stirring in between, until warmed through. Add a splash of milk or broth if needed to loosen the rice. Serve with sliced avocado, extra Cotija, fresh cilantro, and lime wedges. Pair it with a simple side salad or roasted vegetables for a complete meal.

Chili Lime Chicken & Rice Skillet
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Chili Lime Chicken and Rice Skillet

This Creamy Chili Lime Chicken and Rice combines tender chicken, creamy rice, Cotija cheese, fresh lime, and cilantro in one easy pan. It's a comforting, flavor-packed dinner that's simple enough for weeknights and perfect for leftovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
US M
Servings 4

Ingredients

  • 1 lb boneless skinless chicken thighs
  • 1 cup jasmine rice
  • 2 cups broth, chicken or bone broth
  • 1 cup frozen fire-roasted corn
  • 1 cup frozen bell peppers
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
To Finish
  • 1/2 cup milk
  • 1/2 cup crumbled Cotija cheese
  • Juice of 1 lime
  • Cilantro
US – M

Instructions

  • Add the chicken, rice, broth, frozen corn, frozen bell peppers, and all seasonings to a large pot or Dutch oven. Stir to combine.
  • Bring to a boil over medium-high heat.
  • Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, stirring occasionally to prevent the rice from sticking to the bottom, until the rice is cooked and the liquid is absorbed.
  • Take the chicken out and place it on a plate or cutting board. Shred it with two forks (it should fall apart) then add it back into the pot.
  • Remove from heat, then stir in the milk, shredded cheese, and lime juice until combined.
  • Taste and adjust salt if needed. Enjoy!

Equipment

dutch oven
measuring cups
cutting board

Nutrition Per Serving

Calories: 431kcal | Carbohydrates: 52g | Protein: 31g | Fat: 11g | Fiber: 3g