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.
Servings 4
Calories 431kcal
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
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!
Nutrition
Calories: 431kcal | Carbohydrates: 52g | Protein: 31g | Fat: 11g | Fiber: 3g