Lime and Cilantro Chicken Rice - One Pot Meal

This is one of my go-to meals, especially when I have leftover Costco rotisserie chicken.  It’s quick, flavorful, and can be customized with black or pinto beans, tortillas, or salsa for a heartier meal.

 

Ingredients:

• 2 cups jasmine rice
• 2¾ cups water
• 2 tbsp lime juice (adjust to taste)
• 2 garlic cloves, minced
• 2 green onions, white and green parts separated
• ¼ cup white onion, finely chopped
• ¼ cup chopped cilantro
• 2 tbsp oil
• 1 cup chopped bell pepper (any color)
• 2 cups shredded cooked chicken (rotisserie works great)

Seasonings:

• Salt
• Black pepper
• Ground cumin

Directions:

1.    Sautéing aromatics:

2.    Heat the oil in a pan over medium heat.  Add the garlic, white onion, and the white parts of the green onion.  Sauté until fragrant, about 2–3 minutes.

3.    Adding liquid and seasons:

4.    Pour in the water and bring to a gentle boil.  Stir in the lime juice, salt, pepper, and cumin to taste.

5.    Preparing the rice:

6.    Rinse the jasmine rice until the water runs clear.  Add it to the bottom of your rice cooker.

7.    Combining and Cooking:

8.    Pour the hot seasoned liquid with the sautéed aromatics into the rice cooker over the rice.  Start the cook cycle.

9.    Adding chicken and peppers:

When the rice is almost cooked (about 5–10 minutes before finishing), open the lid and gently stir in the bell peppers and shredded chicken.  Close the lid and allow the cooker to finish.

10.                       Finishing with herbs:

11.                       Once the rice is done, fluff it gently and stir in the chopped cilantro and the green parts of the green onions.

12.                        

Optional Add-ins:

• Black or pinto beans
• A side of tortillas and salsa
• A dollop of sour cream or avocado slices

If you do not have a rice cooker, here are the instructions for the stove-top.

Directions:

1.    Rinsing the rice:

2.    Wash the jasmine rice until the water runs mostly clear. Drain well and set aside.

3.    Sautéing aromatics:

4.    In a large pan or deep skillet, heat the oil over medium heat. Add garlic, white onion, and the white parts of the green onion. Cook for 2–3 minutes until fragrant and soft.

5.    Toasting the rice (optional but adds flavor):

6.    Add the rinsed rice to the pan.  Stir and toast for 2–3 minutes until the grains are slightly translucent and coated with the oil and aromatics.

7.    Adding water and seasonings:

8.    Pour in the water (or chicken broth). Stir in lime juice, salt, pepper, and cumin. Bring to a boil.

9.    Simmering:

10.                       Reduce heat to low, cover with a lid, and simmer for about 12–15 minutes or until the rice is mostly cooked and the liquid is mostly absorbed.

11.                       Adding chicken and bell pepper:

12.                       Quickly lift the lid, scatter in the bell pepper and shredded chicken.  Gently stir to combine.  Cover again and cook for another 5–7 minutes, or until the rice is fully cooked and the peppers are tender.

13.                       Finishing and Serving:

14.                       Turn off the heat.  Let the rice sit covered for 5 minutes. Then fluff with a fork and stir in chopped cilantro and the green parts of the green onion.