One Pan Creamy Cilantro Lime Chicken and Rice

One Pan Creamy Cilantro Lime Chicken and Rice

from lecremedelacrumb.com
45 min
4 servings

This One Pan Creamy Cilantro Lime Chicken & Rice recipe is one I could eat again and again. It contains all the flavors of the Southwest in a finger-licking-good sauce I could pour on just about anything.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon chili powder
  • salt to taste
  • 2 tablespoons olive oil
  • ½ onion (finely chopped)
  • 1 cup long grain white rice
  • 1 teaspoon minced garlic
  • 1 teaspoon ground cumin
  • fresh cilantro and crumbled feta cheese for garnish
  • ½ avocado (peeled and pitted)
  • ¼ cup crumbled feta cheese
  • 1 cup fresh cilantro leaves
  • 1 teaspoon minced garlic
  • 1 jalapeno pepper (seeds removed, finely chopped)
  • 2 tablespoons fresh lime juice
  • 1 tablespoons red wine vinegar
  • ¼ cup olive oil

Directions

  1. 1

    Make the sauce: Put all ingredients in a high-powered blender or food processor. Puree until completely smooth, adding a tablespoon or two of water if needed to get a creamy pourable consistency.

  2. 2

    Pat the chicken dry with a paper towel. Season evenly on both sides with the chili powder and salt to taste.

  3. 3

    Heat a large (12-inch) deep skillet over medium-high heat until hot. Add 1 tablespoon of oil and the chicken. Cook until chicken is browned, 3-4 minutes per side. Transfer chicken to a plate and wipe out the skillet.

  4. 4

    Heat the remaining tablespoon oil over medium heat. Add the onion and cook until softened, about 2 minutes. Add the rice, garlic and cumin and stir until the rice is coated with oil and garlic is fragrant, 1 or 2 minutes.

  5. 5

    Pour in 2 cups water and add a teaspoon salt. Bring to a simmer, then lower the heat. Return browned chicken to pan, cover and cook until the rice is absorbed, 20-25 minutes.

  6. 6

    Spoon some of the sauce over the chicken. Sprinkle with the cilantro and feta and serve.