• Skip to main content
  • Skip to primary sidebar
Julia's Album
menu icon
go to homepage
  • Cozy Meals
  • Chicken
  • Pasta
  • Side Dishes
  • Seafood
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Cozy Meals
    • Chicken
    • Pasta
    • Side Dishes
    • Seafood
    • Recipe Index
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice

    Published: May 18, 2016 / 130 Comments

    194.5K shares
    • Facebook2.6K
    Recipe Print

    One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice - flavorful, delicious, gluten free recipe! Very easy to make, everything is done in one-pot, on stove-top, no need to turn on the oven!

    easy chicken dinner recipes, chicken thigh recipes, healthy chicken thigh recipes, healthy rice, gluten free dinners

    Just let the rice cook in the juices from the chicken thighs and in the chicken broth (or vegetable broth). The rice come out super delicious, and the chicken thighs are perfectly moist, tender, and flavorful!  You don't need to spend a lot of time making this One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice which makes it a great recipe for weeknights.

    cilantro lime rice, healthy rice recipes, healthy chicken recipes, how to cook chicken thighs, stove top chicken thighs

    This might become one of your favorite ways to cook chicken and rice.  I am really in love with this cilantro-lime black bean chicken and rice!

    one pot chicken dinners, easy chicken rice, healthy rice recipes, how to cook rice

    How to make One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice

    First, heat a large skillet on medium-high heat until hot. Add olive oil - it should run easily because the skillet is hot, but not sizzle or smoke. Season skin side of chicken thighs with salt and pepper. Sear them on high-medium heat in the skillet, skin-side down, for 5 minutes, until skins get golden brown color but don't get burned.

    cooking chicken thighs in a skillet on medium-high heat

    Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. That's how the chicken thigh skins should look like - nicely browned, but not burned. Skillet should not be burned on the bottom - use medium-high heat or medium heat, depending on your stove. Remove the chicken from the skillet (it will not be cooked through - you'll continue cooking it in the next steps).

    cook chicken thighs until skins are golden brown

    To the same (now empty) skillet, add chicken broth, water, rice, ¼ teaspoon salt and minced garlic.

    Add vegetable or chicken broth and rice

    Don't forget to add garlic - it add so much flavor:

    Add garlic to the broth with rice

    Bring to boil. Mix everything well. Put chicken thighs on top, making wells for them in the rice. Reduce to the heat to low boil simmer. Cover the skillet with the lid.

    add chicken thighs on top of broth and rice, one pot chicken dinners, easy chicken rice, healthy rice recipes, how to cook rice

    Simmer for 15-20 minutes, covered, until the rice is cooked through and chicken is done (no longer pink in the center).

    cook chicken and rice for about 20 minutes until chicken is cooked through and rice is done, cilantro lime rice, healthy rice recipes, healthy chicken recipes, how to cook chicken thighs, stove top chicken thighs

    Remove the chicken from the skillet. Mix in the 1 tablespoon of lime juice, rinsed and rained black beans, and fresh cilantro into the cooked rice. Taste, and add more salt and/or another small amount of lime juice (at most 1 extra tablespoon, try adding half of extra tablespoon first). I think 2 tablespoons of lime juice (freshly squeezed only!) are just perfect, but the lime flavor might be too strong for some people, so you might use just 1 or 1.5 tablespoon instead of 2 that I used.

    remove chicken from the skillet and add black beans, lime, cilantro, easy chicken dinner recipes, chicken thigh recipes, healthy chicken thigh recipes, healthy rice, gluten free dinners

    Add the chicken back on top and serve the dinner!

    4.77 from 80 votes

    One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice

    Great weeknight recipe.  Flavorful, delicious, and gluten free!  Make everything in one pan: both the main dish and the side dish.  And, there you have your Chicken Thighs with Cilantro-Lime Black Bean Rice.  All made together, in one pan!  
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories per serving 600 kcal
    Author: Julia

    Ingredients

    • 1 tablespoon olive oil
    • 4 chicken thighs
    • salt and pepper
    • 2 cups chicken broth or vegetable broth
    • ¼ cup water
    • 1 cup Jasmine rice , uncooked, or use any rice that says on the package that it takes 15 minutes to cook it
    • ¼ teaspoon salt
    • 4 garlic cloves minced
    • 2 tablespoons lime juice , freshly squeezed (use one 1 tablespoon first, before adding another)
    • 15 oz black beans , rinsed, drained
    • ½ cup fresh cilantro , chopped

    Instructions 

    • Heat a large skillet on medium-high heat until hot. Add olive oil - it should run easily because the skillet is hot, but not sizzle or smoke. 
    • Season skin side of chicken thighs with salt and pepper. Sear them on high-medium heat in the skillet, skin-side down, for 5 minutes, until skins get golden brown color but don't get burned. Skillet should not be burned on the bottom. 
    • Flip the chicken thighs to the other side and sear for 2 more minutes on medium heat. 
    • Remove the chicken from the skillet (it will not be cooked through - you'll continue cooking it in the next steps).
    • To the same (now empty) skillet, add chicken broth, water, uncooked rice, ¼ teaspoon salt, and minced garlic. Bring to boil. Mix everything well. 
    • Put chicken thighs on top, making wells for them in the rice. 
    • Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through, and the chicken is completely cooked (no longer pink in the center).
    • Remove the chicken from the skillet. 
    • Mix in the 1 tablespoon of lime juice, rinsed and drained black beans, and fresh cilantro into the cooked rice. Taste, and add more salt and/or another small amount of lime juice (at most 1 extra tablespoon, try adding half of the extra tablespoon first).
    • Note: I think 2 tablespoons of lime juice (freshly squeezed only!) are just perfect, but the lime flavor might be too strong for some people, so you might use just 1 or 1.5 tablespoons instead of 2 that I used.

    Nutrition

    Nutrition Information
    One-Pan Chicken Thighs with Cilantro-Lime Black Bean Rice
    Amount per Serving
    Calories
    600
    % Daily Value*
    Fat
     
    23
    g
    35
    %
    Saturated Fat
     
    5
    g
    31
    %
    Cholesterol
     
    110
    mg
    37
    %
    Sodium
     
    668
    mg
    29
    %
    Potassium
     
    778
    mg
    22
    %
    Carbohydrates
     
    64
    g
    21
    %
    Fiber
     
    9
    g
    38
    %
    Protein
     
    31
    g
    62
    %
    Vitamin A
     
    225
    IU
    5
    %
    Vitamin C
     
    12
    mg
    15
    %
    Calcium
     
    63
    mg
    6
    %
    Iron
     
    3.7
    mg
    21
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!

    « Creamy Mozzarella Sun-Dried Tomato Basil Spinach Tortellini
    Creamy Asiago Cheese Tortellini »
    194.5K shares
    • Facebook2.6K

    Please share your comment and Star Rating in the comments section below.

    I appreciate your feedback!

    Reader Interactions

    Comments

    1. Julie

      April 04, 2022 at 11:39 pm

      I thought it was just ok not enough flavor for me, I added diced sweet potatoes and corn and a diced onion. Next time I will sauté the garlic with the onions and chicken and also use more lime

      Reply
      • Julia

        April 24, 2022 at 8:32 pm

        Julie, I love your creativity! Diced sweet potatoes and corn sound delicious!

        Reply
    2. Arlene

      February 18, 2022 at 7:49 pm

      Can this be frozen?

      Reply
      • Julia

        February 19, 2022 at 11:07 am

        Yes, this will freeze well.

        Reply
    3. Tina

      January 28, 2022 at 9:55 pm

      Loved it!! Sauteed a half an onion and an Anaheim pepper and added it back in with the stock. Served with sliced avocado, lime wedges for that extra kick, and a few tortilla chips. This is definitely a keeper!

      Reply
      • Julia

        February 11, 2022 at 8:46 pm

        Tina, you took this recipe to a whole new level! Love that you served this with sliced avocado and tortilla chips!

        Reply
    4. Susie

      January 19, 2022 at 10:32 pm

      What a great, light, easy recipe! Even my husband said “it’s a keeper”. I sautéd onions and chopped mushrooms with the garlic, then added the rice and liquid. Then completed the recipe as written. This is now a new staple in our household!

      Reply
      • Julia

        February 11, 2022 at 9:56 pm

        Susie, your comment made my day! 🙂 Glad you enjoyed the recipe and I love your additions of sauteed onions and chopped mushrooms!

        Reply
    5. Chare

      April 12, 2021 at 6:43 pm

      How can I adapt this for the instant pot?

      Reply
    6. Ann

      March 22, 2021 at 9:10 pm

      Probably one of the fastest and easiest and most flavorful dishes I've ever made! I didn't have fresh cilantro and I bet it would make it taste even better.

      Reply
    7. Rikki

      February 25, 2021 at 7:45 pm

      Love this recipe. I’ve made it a few times and keep it as a regular meal. It’s inexpensive and tasty!

      Reply
    8. Rikki

      January 08, 2021 at 10:00 pm

      This was great and easy! I’ll definitely be making it again! Thank you.

      Reply
    9. Kimberly

      November 15, 2020 at 9:42 pm

      I tried this recipe today and it came out deliciously! I added in onions and it was perfect!!

      Reply
      • Julia

        November 16, 2020 at 1:37 pm

        Thank you, Kimberly! Glad you enjoyed this dish! 🙂

        Reply
    10. Tarry Hewitt

      July 22, 2020 at 6:19 pm

      So, lived in Costa Rica for a year 2 decades ago and became addicted to their beans and rice dish. Often had 2 times a day. Since my return to Canada, have tried on and off to duplicate Gallo pinto/ pinto Gallo This recipe hit the nail on the head. My mistake was adding too many ingredients. I did not use black beans, used 6 bean medley, black eyed peas also an option!

      Reply
    « Older Comments
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of the content-creator Julia from JuliasAlbum.com site - she is wearing a yellow sweater against the Autumn background.

    Hi, I'm Julia! Welcome to my recipe blog where I share easy-to-make weeknight dinners and other recipes using simple ingredients!

    I have made and tested all of the recipes presented on this site personally.

    I also personally do all of the writing and the original photography for JuliasAlbum.com. My recipes are everyday, familiar foods, cooked from scratch. I hope you enjoy them and let me know your feedback in the comments!

    More about me →

    Fall Favorites

    • Creamy Butternut Squash Gnocchi with Sausage, Thyme, and Sage
    • Stuffed Butternut Squash with Spinach, Bacon, and Cheese
    • Creamy Roasted Butternut Squash Pasta with Sausage and Spinach
    • Brussels Sprouts with Bacon, Pecans, and Cranberries

    JOIN ME ON SOCIAL MEDIA:

    • Facebook
    • Pinterest
    • Instagram

    Footer

    ↑ back to top

    Privacy and Disclosure

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    About

    • About
    • Featured On
    • Contact Me

    Connect on Social Media

    • Pinterest
    • Facebook
    • Instagram

    Copyright © 2022 JuliasAlbum.com

    Site Design: Foodie Pro Theme by Feast Design Co.