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Lime Cilantro Chicken with Mixed Rice and Black Beans

Averie Sunshine

4.66 from 35 votes

Updated: Feb 09, 2025

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Cilantro Lime Chicken and Rice — 🍗🍚💚 This 15-minute recipe is made in a single skillet and tastes even better the next day! You can use it as a taco filling or enjoy it as is. You’re going to love all that lime-cilantro flavor! 

Cilantro Lime Chicken, Rice & Black Beans

I’ve always been a huge fan of both lime and cilantro and lately, I’ve been on a real lime-cilantro kick. 

This easy, 15-minute, one-pot meal is packed with both. There are so many textures and Mexican-inspired flavors — you’re going to love it! 

Juicy, moist chicken with tender rice, hearty black beans, sweet corn, and crisp red peppers all scented with lime and the fresh pop of cilantro. You could also work in avocado and red onions. Or, use it as a filling for tacos and sprinkle cheese on top. I love versatile recipes like this one! 

The flavors marry over time and my family thought it tasted even better the second day. It was the perfect summer day camp lunch for my daughter and is guaranteed to become one of your favorite new recipes!

What Readers Are Saying

It’s not only my family that loves this recipe! Take a look at what readers are saying, too:

I’ve made the cilantro lime chicken numerous times over the years – add some cheese, salsa and sour cream, and you’ve got a killer burrito! It’s great for meal prep, too.

Becky

Great recipe, so easy to prepare and cook. Even my 2 boys ate it so it must be good :)

Gavin

This is a favorite. I make it at least every 3 weeks.

Jenni

Ingredients in Cilantro Lime Chicken and Rice

To keep this cilantro chicken and rice with black beans super easy, I used some shortcuts like pre-cooked packets of rice, canned beans, and frozen corn. I just wanted to get something healthier on the table as quickly as I could!

Gather the following ingredients:

• Lime juice and zest – Use fresh lime juice, if possible. It tastes so much better than the pre-bottled stuff, and it doesn’t take very long to squeeze the limes
• Honey
• Olive oil
• Salt, pepper, cayenne pepper
• Boneless skinless chicken breasts – Boneless skinless chicken thighs will also work
• Cooked rice – To make this recipe super easy, I used two packets of pre-cooked Uncle Ben’s white rice. You’re welcome to cook the rice yourself ahead of time in a rice cooker, but this is what I had on hand and it sped up the cooking process immensely
• Canned black beans
• Canned or frozen corn –  I used frozen corn and added it to the skillet straight from the freezer. You could use fresh corn from a cob or canned instead — again, just use what you have
• Red bell pepper
• Fresh cilantro

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Cilantro Lime Chicken and Rice

Chicken with cilantro lime rice and beans is quick and easy to prepare! Here’s an overview of how this Mexican-inspired chicken dish is made:

1. In a large measuring cup, combine the lime zest, lime juice, honey, olive oil, kosher salt, black pepper, and cayenne. 
2. Cook cubed chicken in an oiled skillet over medium-high heat until it’s about 90% cooked through. 
3. Add the sauce to the pan, noting that it may bubble up in the first few seconds. Continue cooking until the chicken is fully cooked and the sauce has thickened some. 
4. Turn the heat to low and add cooked rice, black beans, corn, red peppers, and cilantro to the skillet. Stir to combine, and cook just until everything is heated through. 
5. Once everything is hot, garnish with additional lime zest, if desired. 

Recipe Variations to Try

This is a very flexible recipe that can be adjusted based on personal preferences or what you have on hand. Try any of the following swaps when making cilantro lime chicken with rice and beans:

• Swap the spices for your favorite taco or fajita seasoning
• Add a few cloves garlic
• Use chicken thighs instead of chicken breasts, noting that chicken thighs need to be cooked slightly longer
• Use any variety of rice you like, such as brown, basmati, or jasmine
• Use quinoa instead of rice
• Swap the black beans for kidney or pinto beans
• Swap the bell pepper and corn with any other veggies you have on hand, noting that you might need to adjust the cook time depending on what vegetable(s) you use

What to Serve with Cilantro Lime Chicken and Rice

Chunky Tomatillo Avocado Salsa

Baked Tortilla Chips

Grilled Mexican Corn (Elote)

Mexican Wedge Salad with Creamy Avocado-Cilantro Dressing

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4.66 from 35 votes

Lime Cilantro Chicken with Mixed Rice and Black Beans

By Averie Sunshine

🍗🍚💚 This 15-minute recipe is made in a single skillet and tastes even better the next day! You can use it as a taco filling or enjoy it as is. You’re going to love all that lime-cilantro flavor!

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 6 servings

Equipment

• 1 Medium Bowl
• 1 large skillet

Ingredients 

• ▢ 2 to 3 tablespoons lime zest + more for garnishing
• ▢ ⅓ cup lime juice
• ▢ ⅓ cup honey
• ▢ 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
• ▢ ½ teaspoon salt, or to taste
• ▢ ½ teaspoon pepper, or to taste
• ▢ ¼ teaspoon cayenne pepper, optional and to taste
• ▢ about 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces and seasoned with salt and pepper
• ▢ about 3 cups cooked rice*
• ▢ one 15-ounce can black beans, drained and rinsed
• ▢ 1 cup corn, I used frozen that I added straight from freezer
• ▢ ¾ cup red bell pepper, seeded and diced small**
• ▢ ¾ cup cilantro leaves, chopped; or to taste

Instructions 

• To a medium bowl or large measuring cup, add the lime zest, lime juice, honey, 2 tablespoons olive oil, salt, pepper, optional cayenne, and whisk to combine; set sauce aside.
• To a large skillet, add 1 tablespoon olive oil, add chicken and season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
• Add the sauce, noting that it may bubble up in the first few seconds. Allow sauce to bubble at a medium-fast boil for about 3 to 4 minutes, or until sauce has reduced some and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.
• Turn the heat to low and add the rice, black beans, corn, red peppers, cilantro, stir well to combine, and cook until everything is heated through. Taste and check for seasoning balance, making any necessary adjustments (more salt, pepper, pinch of sugar or cayenne, splash of lime juice, etc.) and garnish with a pinch of lime zest before serving.
• Will keep airtight in the fridge for up to 4 days. Serve cold or reheat gently prior to serving if desired.

Notes

*I used two 8.8-ounce pre-cooked Uncle Ben’s Original Rice packets

**Orange or yellow peppers may be substituted

Nutrition

Serving: 1serving, Calories: 747cal, Carbohydrates: 109g, Protein: 32g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 0.01g, Cholesterol: 60mg, Sodium: 584mg, Potassium: 815mg, Fiber: 7g, Sugar: 18g, Vitamin A: 862IU, Vitamin C: 35mg, Calcium: 64mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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