This Chipotle Lime Chicken Rice and Rice is my favourite way to cook rice. The chicken is cooked in one pot, so you get a lot of spice and tangy lime juice. This dish is smoky and spicy, and delicious. Don’t worry! I have some suggestions for sides that will complete your meal.
What is a CHIPOTLE POWD?
Chipotle peppers are smoked jalapeno peppers. These peppers add a wonderfully spicy and smoky flavour to all things. Chipotle peppers can be dried and canned in adobo Sauce or ground into powder. The powdered version is used in this recipe. It can be found in the spice aisle with other herbs and spices.
CAN I USE BONE-IN CHICKEN?
This recipe does not work well with bone-in chicken breasts. They require a longer cooking time. This method may work for smaller bone-in chicken breasts, but it is not suitable for larger thighs. To ensure they reach 165oF inside, you need to use a meat thermometer. This recipe works equally well with boneless, skinless chicken legs and the boneless, skinless breast.
TOMATO OPTIONS
There are a few options for the diced tomatoes for this recipe. Because I had plain diced tomatoes on hand, I used them. However, I also tested it with fire-roasted diced tomato while in the recipe testing phase. They were delicious. If you don’t want to use large pieces of tomato, you can also make smaller diced tomatoes. You can also add green chiles to the diced tomatoes for extra spice.
WHAT TO SERVE WITH CHIPOTLE LIME CHICKEN AND RICE
This dish is spicy, so you will want to pair it with something cooling. For example, something creamy or cold that can be served cold. If you’re feeling adventurous, a dollop of sour cream or a slice of avocado on top might be good. To complete the colour scheme, I recommend adding something green. These are some delicious side dishes:
- Charred Corn, Zucchini and Zucchini Salad
- Avocado and Warm Corn Salad
- Cowboy Caviar
- Quick Seasoned Black Beans
CHIPOTLE LIME CHICKEN & RICE
This simple chipotle lime chicken rice recipe is easy and delicious. This makes a wonderful main dish or meal prep.
Prep time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
INGREDIENTS
- 1.5 tsp chipotle powder ($0.15)
- 1 tsp ground cumin (0.10)
- 1/2 teaspoon garlic powder ($0.05).
- 1/2 teaspoon onion powder ($0.05).
- 1/2 tsp salt ($0.05)
- One lime ($0.50).
- 2 chicken breasts (about 1 lb. ($5.79)
- 1 Tbsp of cooking oil ($0.04)
- 1 yellow onion (0.32)
- 1 15oz. can diced tomatoes* ($0.59)
- 1 cup chicken broth ($0.13)
- 1 cup white long-grain rice (0.62)
- 2 green onions, sliced ($0.22)
- 1 oz. Cotija cheese (optional) ($0.55)
INSTRUCTIONS
- Combine the chipotle powder and cumin with the garlic powder, onion powder, salt, and garlic powder in a bowl. In a separate bowl, squeeze 2 tablespoons of the lime juice (about half a lime), and reserve the rest to make wedges for garnish.
- To pound the chicken breasts to an even thickness, use a rolling pin or mallet. Half of the spice mixture can be used to coat the chicken pieces. The other half can be saved for later.
- In a large skillet, heat the oil on medium heat. Once the oil is hot, add the chicken to the skillet and cook for about 5-7 minutes or until golden brown. The chicken doesn’t need to be cooked completely but should brown on both sides. The rice will continue to cook while the chicken is cooking.
- While the chicken cooks, chop the onion. Transfer the browned chicken to a plate. Sauté the onion diced in the skillet until tender. Continue to sauté for 1 minute.
- Add the diced tomatoes (with juices), rice, and chicken broth to the skillet. Mix to combine. Dissolve any brown bits from the bottom.
- Return the browned chicken to the skillet. Cover the skillet with a lid and let the liquid come to a boil.
- When the water has boiled, reduce the heat to low and let the rice and chicken simmer for 15 minutes. Turn off the heat after 15 minutes and allow the skillet to cool for 5 minutes.
- Remove the lid and transfer the chicken to the cutting board. To stir in the onion and tomato, fluff the rice. Place the chicken on top of the rice. Sprinkle with Cotija cheese and slices of green onion. Serve with any leftover lime wedges.
NOTES
*You can use either plain diced tomatoes or petite diced tomatoes, fire-roasted diced tomatoes or diced tomatoes with chiles.
