When you’re craving something that’s equal parts fresh, filling, and vibrant, I guarantee that this recipe will be everything you’ll ever need. It’s got juicy, seasoned chicken, fragrant rice, zesty lime, and hearty beans—everything cooks in one pot, so cleanup is a breeze.
The beauty of this dish is how it balances flavors. The warm spices from the rice and beans meet the bright kick of lime and cilantro, creating a meal that feels both cozy and refreshing.
What Kind of Rice to Use
For this recipe, I recommend long-grain rice—basmati or jasmine are both great choices. They cook up fluffy and separate nicely, which keeps the texture light and prevents clumping.
Short-grain rice or brown rice can work too, but you’ll need to adjust the cooking time and liquid slightly. Brown rice takes longer and needs more broth, so just be sure to taste and check as you go.
And one small but important prep step: rinse your rice until the water runs mostly clear. This helps remove starch and keeps your rice from turning gummy.
What Spices to Use
The “yellow” in this yellow rice comes from turmeric, which also adds subtle warmth and earthiness. I also like to use cumin, smoked paprika, garlic powder, and a touch of chili powder for a hint of spice.
If you want more depth, a pinch of coriander or onion powder rounds things out beautifully. The key is in layering. Season the chicken and the rice so every bite tastes rich and balanced.
Tips for Cooking and Prepping
Here’s how I make sure the chicken and rice come out perfect every time:
I start by browning the chicken first. This does two things: it locks in moisture and leaves flavorful bits (fond) at the bottom of the pan that season the rice later.
Once the chicken’s browned, I set it aside and use the same pot to sauté onions, garlic, and spices until fragrant.
When I add the rice, I like to toast it in the oil and seasonings for about a minute before pouring in the broth. This extra step makes the rice more aromatic and gives it that restaurant-quality flavor.
Once everything’s simmering, resist the urge to stir too much. Let the rice steam gently so it cooks evenly.
When it’s done, I finish the dish with a squeeze of fresh lime juice and a generous handful of chopped cilantro. These definitely bring the dish to life.
Cooking with Cilantro: What’s the Cilantro Gene?
Cilantro is one of those herbs people either love or can’t stand, and believe it or not, that’s partly due to genetics.
Around 10% of people have a variant in their olfactory receptor genes that makes cilantro taste like soap.
If that’s you, don’t worry, you can still enjoy this dish. Just swap cilantro with fresh parsley or a mix of parsley and mint. You’ll still get a bright, herbaceous flavor without that soapy note.
Tips for Cooking Black Beans
If you’re using canned black beans, rinse them well to remove excess salt and starch before adding them to the pot. This keeps your rice from turning murky.
If you’re cooking from dried beans, cook them separately until tender before folding them into the dish. You don’t want to add raw beans directly to the rice. They’ll take much longer to soften.
And one flavor tip: I like to warm my black beans with a bay leaf, a little garlic, and a squeeze of lime before adding them. It enhances their flavor and keeps them from tasting flat.
Storage and Make-Ahead Tips
This is one of those dishes that tastes even better the next day because the lime and spices soak deeper into the rice and chicken as it rests.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of water or broth to keep the rice soft.
For longer storage, you can freeze portions for up to 2 months. Let them thaw overnight and reheat in a skillet over medium heat.
If you’re meal prepping, just keep the lime wedges and cilantro separate until serving — adding them fresh makes all the difference.
One-Pot Cilantro Lime Chicken with Yellow Rice & Black Beans
Image credit: @gimmedelicious
Ingredients
For the Chicken and Rice
- 6 bone-in, skin-on chicken thighs (or boneless if preferred)
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 ½ cups long-grain rice (basmati or jasmine)
- 3 cups chicken broth
- 1 can (15 oz) black beans, rinsed and drained
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, chopped (or parsley substitute), for garnish
Spices to Use
- 2 teaspoons turmeric
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
Optional Garnish
- Extra lime wedges
- Sliced avocado
- Diced tomatoes or pico de gallo
Instructions
- Brown the chicken. In a large pot or deep skillet, heat olive oil over medium heat. Season chicken with salt and pepper, then sear skin-side down until golden brown (about 5–6 minutes per side). Remove and set aside.
- Sauté aromatics. In the same pot, add the onion and garlic. Cook until fragrant, about 2 minutes. Stir in turmeric, cumin, paprika, and chili powder.
- Toast the rice. Add rice and stir to coat it with spices and oil. Toast for 1–2 minutes to develop flavor.
- Add broth and beans. Pour in chicken broth and add black beans. Stir to combine, scraping up any browned bits from the bottom.
- Simmer. Place the chicken back on top. Cover and cook on low for 20–25 minutes, until the rice is tender and the liquid is absorbed.
- Finish and fluff. Remove from heat and let sit for 10 minutes. Fluff rice with a fork, then stir in lime juice and chopped cilantro.
- Serve. Garnish with lime wedges, avocado slices, or extra herbs if desired.
Featured image credit: @reciperunner
