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Mexican Lime Chicken Rice

Mexican Lime Chicken Rice: A Zesty One-Pot Wonder

Quick and nourishing Mexican Lime Chicken Rice is a flavorful one-pot meal, perfect for busy weeknights, packed with lean protein and vibrant ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Provides healthy fat and flavor; substitute with avocado oil for a different taste.
  • 1 medium Onion, diced Adds aromatics and sweetness; use shallots for a milder flavor.
  • 1 teaspoon Dried Oregano Herbal note that complements the lime; fresh oregano can be used if available.
  • 1/4 teaspoon Salt Enhances overall flavors; adjust based on personal taste and dietary needs.
  • 1/8 teaspoon Black Pepper Adds mild heat; freshly ground is preferable for better flavor.
For the Sauce
  • 1 can Fire-Roasted Diced Tomatoes (15 oz, with juices) Adds depth and acidity; use regular diced tomatoes if fire-roasted is unavailable.
  • 6 cups Low-Sodium Chicken Broth Base for flavor, providing moisture; vegetable broth can be used for a vegetarian option.
For the Heartiness
  • 1 cup Corn Kernels Sweetness and texture contrast; black beans can be substituted for added protein.
  • 1/3 cup Medium or Long-Grain White Rice (uncooked) Adds heft to the dish; brown rice is a healthier alternative but requires longer cooking.
  • 2 cups Cooked and Shredded Chicken Lean protein source; can use rotisserie chicken for convenience.
For the Garnish
  • 1/2 bunch Fresh Cilantro Leaves Brightly flavors the dish; substitute with parsley for a different herb profile.
  • 1-2 Limes, quartered Provides fresh acidity; any citrus can be used based on availability.
For Serving
  • Corn or Flour Tortillas Served on the side; offer tortilla chips for a crunchy element.

Equipment

  • large saucepan

Method
 

Step-by-Step Instructions
  1. In a large saucepan or pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced medium onion and 1 teaspoon of dried oregano, stirring occasionally. Cook for about 3-4 minutes until the onion is softened and translucent, releasing a delightful aroma.
  2. Season the onion mixture with 1/4 teaspoon salt and 1/8 teaspoon black pepper for depth. Next, add 1 can of fire-roasted diced tomatoes (with juices), 6 cups of low-sodium chicken broth, 1 cup of corn kernels (fresh or frozen), and 1/3 cup of uncooked medium or long-grain white rice. Stir well, bringing the mixture to a rolling boil while enhancing the vibrant colors.
  3. Once boiling, reduce the heat to low and let the mixture simmer uncovered for 18-20 minutes. Check the rice occasionally; it should be tender and absorb most of the liquid.
  4. After the rice is tender, stir in 2 cups of cooked and shredded chicken. Continue to simmer for an additional 1-2 minutes until the chicken is heated through. Adjust seasoning with salt and pepper as desired.
  5. Ladle the Mexican Lime Chicken Rice into bowls, and generously garnish with fresh cilantro leaves. Serve with lime wedges on the side for an extra zing. Enjoy the vibrant colors and refreshing tastes of this hearty dish!

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 680mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 10IUVitamin C: 20mgCalcium: 2mgIron: 15mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze individual portions for up to 3 months. Reheat gently and add broth if dry.

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