Chipotle Lime Chicken and Rice

$9.16 recipe / $2.29 serving
by Beth - Budget Bytes
4.37 from 22 votes
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I’m all about cooking as much flavor into rice as possible and this Chipotle Lime Chicken and Rice is FLA-VOR-FUL! You’ve got a hefty dose of spices, tangy lime juice, and a bunch of flavor from the chicken that cooks right in the same pot. It turns out smoky, spicy, tangy, and oh so delicious! And don’t worry, I’ve got some suggested sides to round out your meal listed below.

chipotle lime chicken and rice in the skillet, garnished with lime wedges

What is Chipotle Powder?

Chipotle peppers are smoked jalapeño peppers. They give a beautifully spicy, smoky flavor to everything. You can buy chipotle peppers dried, canned with adobo sauce, or ground into a powder. This recipe uses the powdered form, which can be found along with other herbs and spices in the spice aisle.

Can I Use Bone-In Chicken?

The quick cooking method used in this recipe is not suitable for bone-in chicken breasts, as they require a much longer cooking time. It may work with smaller bone-in chicken thighs, but you’ll want to use a meat thermometer to make sure they reach 165ºF on the inside. Boneless, skinless chicken thighs work just as well as the boneless, skinless chicken breast for this recipe.

Tomato Options

You have a few options for the diced tomatoes in this recipe. I used a can of plain diced tomatoes because that is what was available the day I made this, but I also tried it with fire-roasted diced tomatoes while in the recipe testing phase and they were fantastic. You could also do a petite diced tomatoes if you don’t like such large tomato pieces, or even a diced tomato with green chiles if you want it extra-EXTRA spicy.

What to Serve with Chipotle Lime Chicken and Rice

Because this dish is so spicy you’ll probably want to pair it with something that has a cooling effect, so something that is creamy or can be served cold to balance the heat. A little dollop of sour cream on top would be good, or maybe a slice or two of avocado, if you have it. And I highly suggest something green to round out the colors on your plate. Here are some great side dish options:

Side view of chipotle lime chicken and rice in a bowl

Chipotle Lime Chicken and Rice

4.37 from 22 votes
This easy one-pot chipotle lime chicken and rice is tangy, smoky, spicy, and incredibly delicious. Makes a great main dish or meal prep!
Chipotle lime chicken and rice in the skillet garnished with limes
Servings 4
Prep 10 mins
Cook 30 mins
Total 40 mins

Ingredients

  • 1.5 tsp chipotle powder ($0.15)
  • 1 tsp ground cumin ($0.10)
  • 1/2 tsp garlic powder ($0.05)
  • 1/2 tsp onion powder ($0.05)
  • 1/2 tsp salt ($0.05)
  • 1 lime ($0.50)
  • 2 boneless, skinless chicken breast (about 1 lb.) ($5.79)
  • 1 Tbsp cooking oil ($0.04)
  • 1 yellow onion ($0.32)
  • 1 15oz. can diced tomatoes* ($0.59)
  • 1 cup chicken broth ($0.13)
  • 1 cup long grain white rice ($0.62)
  • 2 green onions, sliced ($0.22)
  • 1 oz. Cotija cheese (optional) ($0.55)

Instructions 

  • Combine the chipotle powder, cumin, garlic powder, onion powder, and salt in a bowl. Squeeze 2 Tbsp juice from the lime into a separate bowl (this should be about half a lime, save the other half to cut into wedges for garnish).
  • Use a rolling pin or a mallet to gently pound the chicken breast to an even thickness (about ¾-inch thick). Use half of the prepared spice mix to coat both sides of the chicken pieces (reserve the other half of the spices for later).
  • Heat the cooking oil in a large deep skillet over medium. Once hot, add the chicken and cook for a few minutes on each side, or until browned. The chicken does not need to be fully cooked, just browned on both sides. It will continue to cook with the rice.
  • While the chicken is cooking, dice the onion. Remove the browned chicken from the skillet to a clean plate. Add the diced onion to the skillet and sauté until softened. Add the remaining spices and sauté for one minute more.
  • Add the diced tomatoes (with juices), rice, chicken broth, and lime juice to the skillet with the onions. Stir to combine and dissolve any browned bits from the bottom of the skillet.
  • Add the browned chicken back to the skillet. Place a lid on the skillet, turn the heat up to medium high, and allow the liquid to come up to a boil.
  • Once it reaches a boil, turn the heat down to low, and allow the chicken and rice to simmer on low for 15 minutes. After 15 minutes, turn the heat off and let the skillet rest, without lifting the lid, for an additional 5 minutes.
  • Finally, remove the lid, transfer the chicken to a cutting board. Fluff the rice to stir the tomato and onion back in. Slice the chicken then place it on top of the rice. Sprinkle with slice green onion and Cotija cheese. Add any remaining lime wedges, and serve!

See how we calculate recipe costs here.

Notes

*You can use plain diced tomatoes, petite diced tomatoes, fire roasted diced tomatoes, or diced tomatoes with chiles.

Nutrition

Serving: 1servingCalories: 393kcalCarbohydrates: 48gProtein: 30gFat: 9gSodium: 887mgFiber: 3g
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Side view of chipotle lime chicken and rice in a skillet

How to Make Chipotle Lime Chicken and Rice – Step by Step Photos

Spices in a wooden bowl

Combine 1.5 tsp chipotle powder, 1 tsp ground cumin, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp salt in a bowl. Squeeze about 2 Tbsp juice from a lime into a separate bowl (that should be about ½ the lime, so you can save the other half to make wedges for garnish).

Seasoned chicken breast on an orange cutting board

Use a rolling pin or a mallet to gently pound 2 boneless, skinless chicken breasts out to an even thickness (about ¾-inch thick). Use half of the spice blend to season both sides of the chicken. Save the other half of the spices for later.

Cooked chicken in a skillet

Heat 1 Tbsp cooking oil in a large deep skillet. Once hot, add the seasoned chicken and cook for a few minutes on both sides, or just until browned. It doesn’t have to be cooked through here because it will cook more with the rice.

Cooked onion in the skillet with spices

While the chicken is cooking, dice one yellow onion. Remove the browned chicken to a clean plate, then add the diced onion in its place. Sauté the onion for a few minutes, or until softened, then add the remaining spices and sauté for one minute more.

diced tomatoes, rice, and broth added to the skillet

Add one 15oz. can diced tomatoes, 1 cup long grain white rice, 1 cup chicken broth, and 2 Tbps lime juice to the skillet. Stir briefly to combine and dissolve any browned bits off the bottom of the skillet.

Chicken added back to the skillet

Add the browned chicken back to the skillet. Place a lid on top, turn the heat up to medium-high, and allow the liquid to come up to a boil.

Cooked chicken and rice in the skillet

Once boiling, turn the heat down to low and let the pot simmer on low for 15 minutes. After 15 minutes, turn the heat off and let it rest, with the lid in place, for another 5 minutes.

Sliced chicken on top of stirred rice in the skillet

Finally, remove the lid. Transfer the chicken to a cutting board. Fluff the rice with a fork to stir the tomatoes and onion back into the rice. Slice the chicken, then place it back on top of the rice.

Chipotle lime chicken and rice garnished with cotija, green onion, and limes

Sprinkle sliced green onions on top, a little Cotija cheese, and add any remaining lime wedges.

overhead view of a bowl with chipotle lime chicken and rice and a fork

Serve and enjoy! A little sour cream on top wouldn’t be so bad, either. ;)

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Comments

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  1. Hi! If I tried this with boneless skinless chicken thighs would that work/would the cooking time be the same? Thank you!! :)

  2. Dear Budgetbyte,
    I was wondering if its ok to take one or two of your recipes and pictures for my gastronomy school exam preparation?

    I have tried myself this recipe with a bit of twist with fried rice. its amazing.

  3. This is a good base recipe, even my toddler enjoyed it. Next time I’ll probably double the seasonings. I did add some smoked paprika too, and sprinkled on some cheddar cheese instead of cotija. The fresh lime juice is really good in this dish! 
    I added some diced sweet red bell pepper at the same time as the onions because I needed to use it up and I had it on hand. 

    1. I added guac on top of mine, and it was a good addition! Maybe my lime was small but I had to use the whole thing and not just half to get the required amount of juice.