Spicy Cilantro Jalapeño Lime Chicken and Rice Bake

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 4 bone-in, skin-on chicken thighs (about 2 to 2.5 lb / 900 g to 1.1 kg)
• 1 1/2 cups long-grain white rice, rinsed
• 2 3/4 cups low-sodium chicken broth
• 1/4 cup fresh lime juice (about 2 limes) + zest of 1 lime
• 3 fresh jalapeños (2 for the rub, 1 sliced for the rice)
• 1 cup packed fresh cilantro (leaves and tender stems)
• 4 garlic cloves
• 1/2 cup finely diced onion
• 4 tablespoons olive oil, divided
• 1 1/2 teaspoons kosher salt (plus more to taste)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper

Do This

• 1. Preheat oven to 375°F (190°C). Rinse rice until water runs mostly clear. Lightly oil a 9×13-inch (23×33 cm) baking dish.
• 2. In a food processor, blend cilantro, 2 jalapeños, garlic, lime zest and juice, 2 tablespoons olive oil, cumin, smoked paprika, salt, and pepper into a thick paste.
• 3. Pat chicken dry and rub all over with the cilantro-jalapeño lime paste. Optional: quickly sear chicken skin-side down in a hot skillet with 1 tablespoon oil until golden, 4 to 5 minutes.
• 4. In the baking dish, combine rice, chicken broth, remaining 1 tablespoon olive oil, onion, sliced jalapeño, and a pinch of salt. Stir well to distribute.
• 5. Nestle chicken thighs skin-side up on top of the rice. Cover tightly with foil and bake for 25 minutes.
• 6. Remove foil and bake 18 to 22 minutes more, until rice is tender, liquid is absorbed, and chicken reaches at least 175°F (80°C) for thighs.
• 7. Rest 5 to 10 minutes. Fluff rice around the chicken, garnish with extra cilantro and lime wedges, adjust seasoning, and serve hot.

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Why You’ll Love This Recipe

• Everything bakes together in one pan: juicy chicken, fluffy rice, and a zesty chili-lime broth.
• Bold, fresh flavors from cilantro, jalapeño, and lime without being complicated or fussy.
• Hands-off cooking time: assemble, bake, and let the oven do the work.
• Easy to scale up or down, and simple to make milder or spicier to suit your crowd.

Grocery List

• Produce: Fresh cilantro, fresh jalapeños, limes, garlic, onion, optional avocado, green onions, and extra cilantro for garnish.
• Dairy: Optional sour cream or plain Greek yogurt; optional crumbled queso fresco or cotija cheese for serving.
• Pantry: Long-grain white rice, low-sodium chicken broth, olive oil, ground cumin, smoked paprika, black pepper, kosher salt, optional chili powder or red pepper flakes.

Full Ingredients

For the Cilantro-Jalapeño Lime Chicken

• 4 bone-in, skin-on chicken thighs (about 2 to 2.5 lb / 900 g to 1.1 kg)
• 1 cup packed fresh cilantro leaves and tender stems
• 2 medium jalapeños, stemmed (seeded for mild, leave some seeds for more heat)
• 4 garlic cloves, peeled
• Zest of 1 lime
• 3 tablespoons fresh lime juice (from about 1 to 2 limes)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For the Chili-Lime Rice Bake

• 1 1/2 cups long-grain white rice, rinsed until water runs mostly clear
• 2 3/4 cups low-sodium chicken broth
• 1 tablespoon olive oil
• 1/4 cup finely diced onion (white or yellow)
• 1 jalapeño, thinly sliced (seeds removed for milder heat)
• 1 tablespoon fresh lime juice (optional extra, for a brighter rice)
• 1/2 teaspoon ground cumin (optional, for a slightly deeper flavor)
• 1/2 teaspoon kosher salt, or to taste (reduce if broth is not low-sodium)

For Serving (Optional but Recommended)

• Fresh cilantro, chopped
• Lime wedges
• Avocado slices or cubes
• Sour cream or plain Greek yogurt
• Crumbled queso fresco or cotija cheese
• Thinly sliced green onions

Step-by-Step Instructions

Step 1: Preheat the oven and prep the rice

Preheat your oven to 375°F (190°C) with a rack in the center. Lightly grease a 9×13-inch (23×33 cm) baking dish or a similarly sized oven-safe casserole with a little olive oil.

Place the long-grain white rice in a fine-mesh strainer and rinse under cold running water, swishing the rice with your fingers, until the water runs mostly clear. This removes excess surface starch and helps the rice bake up fluffy instead of gummy. Let the rice drain well while you prepare the chicken rub.

Step 2: Make the spicy cilantro-jalapeño lime rub

In a food processor or blender, combine the cilantro, 2 jalapeños, garlic cloves, lime zest, 3 tablespoons lime juice, 2 tablespoons olive oil, cumin, smoked paprika, kosher salt, and black pepper. Pulse until you have a thick, fairly smooth paste. Scrape down the sides as needed so everything blends evenly.

Taste a tiny bit of the paste. If you want it hotter, add some of the jalapeño seeds or a pinch of chili powder. If it feels too intense, add another tablespoon of olive oil or a small splash of water to mellow it slightly.

Step 3: Season and (optionally) sear the chicken

Pat the chicken thighs very dry with paper towels; dry skin browns better. Rub the cilantro-jalapeño lime paste all over the chicken, making sure to get some under the skin as well as on top. Aim to use nearly all of the paste. Set the coated chicken aside for at least 5 to 10 minutes while you prepare the rice layer; this brief rest gives the flavors time to penetrate.

Optional but flavorful step: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When hot, place the chicken thighs in the pan skin-side down and sear for 4 to 5 minutes, until the skin is a deep golden brown. You are not fully cooking the chicken here, just building color and flavor. Transfer the seared thighs to a plate, skin-side up, and turn off the heat. Skip this searing step if you are short on time; the chicken will still be delicious, just with a softer skin.

Step 4: Build the chili-lime rice base

In the prepared baking dish, add the rinsed and well-drained rice, chicken broth, 1 tablespoon olive oil, diced onion, and sliced jalapeño. If you like a stronger lime note in the rice itself, add the extra 1 tablespoon lime juice now. Sprinkle in the optional 1/2 teaspoon cumin and 1/2 teaspoon kosher salt (reduce or omit the salt if your broth is not low-sodium). Stir everything together so the rice is evenly distributed and submerged in the liquid, and the onion and jalapeño slices are scattered throughout.

Gently shake the pan to level out the rice mixture; this helps it cook evenly so you do not get dry corners or soggy spots.

Step 5: Nestle the chicken into the rice

Place the seasoned chicken thighs on top of the rice mixture, skin-side up. If any cilantro-jalapeño paste remained in the bowl or on the plate, scrape it onto the chicken or swirl it gently into the surrounding broth (do not completely mix it into the rice, you want pockets of herby, spicy flavor).

Press the chicken down just enough so the bottoms are in contact with the liquid, but the skin remains above the surface. This way, the chicken juices will drip into the rice while the skin stays exposed to the heat for browning.

Step 6: Bake covered, then uncover to finish

Cover the baking dish tightly with aluminum foil, crimping the edges to seal in steam. Bake covered for 25 minutes. This initial covered bake allows the rice to absorb the chili-lime broth gently without drying out the chicken.

After 25 minutes, carefully remove the foil (watch out for steam). Return the dish to the oven uncovered and bake for another 18 to 22 minutes, until the rice is tender and fluffy, most of the liquid is absorbed, and the chicken is fully cooked. The internal temperature of the chicken thighs should reach at least 175°F (80°C) for very tender, pull-apart meat (165°F / 74°C minimum for food safety). If the rice looks a bit wet but the chicken is done, leave the pan uncovered in the hot oven for a few more minutes; the last bit of liquid will absorb quickly.

Step 7: Rest, garnish, and serve

Remove the pan from the oven and let it rest for 5 to 10 minutes. Resting allows the rice to finish steaming and firms it up so the grains stay separate. Use a fork to gently fluff the rice around the chicken, bringing some of the flavorful broth from the edges into the center if needed.

Sprinkle generously with chopped fresh cilantro and sliced green onions, if using. Serve straight from the baking dish, adding lime wedges on the side for squeezing over each portion. If you like, top each serving with avocado slices, a dollop of sour cream or Greek yogurt, and a little crumbled queso fresco or cotija. Taste and finish with an extra pinch of salt or a squeeze of lime if the flavors need a final bright pop.

Pro Tips

• Control the heat: Remove most or all jalapeño seeds and membranes for a mild, family-friendly bake. Leave some seeds in, or add a pinch of chili powder or red pepper flakes, if you like it quite spicy.
• Use the right rice: Long-grain white rice (like standard long-grain or basmati) works best. Short-grain or sticky rice will turn mushy, and brown rice needs longer cooking and more liquid.
• Cover tightly at first: A good foil seal is key for fluffy rice. If steam escapes, the rice can cook unevenly or dry out around the edges.
• Sear for deeper flavor: Searing the chicken skin-side down before baking is optional but adds a richer, almost grilled flavor and better color on top.
• Adjust salt at the end: Different broths vary in saltiness. Taste a spoonful of rice after baking and add a final pinch of salt and lime juice if needed.

Variations

• Milder herb-lime version: Swap one jalapeño for a mild green pepper (like poblano) and be sure to remove all seeds. Add extra cilantro and a splash more lime juice for bright flavor without the heat.
• Extra hearty ranch-style version: Stir 1 cup canned black beans (drained and rinsed) and 1 cup frozen or canned corn kernels into the rice mixture before baking. Add 1/2 teaspoon chili powder to the broth for a smokier profile.
• Chicken breast swap: Use 2 large bone-in, skin-on chicken breasts instead of thighs. Check a bit earlier after uncovering (around the 15-minute mark) so the breasts do not overcook; pull them once they reach 165°F (74°C) and let the rice finish if needed.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 4 days. Cool the bake to room temperature before refrigerating. Reheat individual portions in the microwave with a splash of broth or water, covered, until hot and steamy. For larger portions, transfer to an oven-safe dish, cover with foil, and warm at 325°F (165°C) for 15 to 20 minutes, adding a couple of tablespoons of broth if the rice seems dry.

To make ahead, you can prepare the cilantro-jalapeño lime rub and coat the chicken up to 12 hours in advance; keep covered in the refrigerator. When ready to cook, assemble the rice base and bake as directed. For best rice texture, avoid assembling the rice and liquid in the pan more than 30 minutes before baking, as the grains can begin to absorb liquid unevenly.

Nutrition (per serving)

Estimated for 1 of 4 servings (without optional toppings): about 720 calories; 34 g protein; 38 g fat; 8 g saturated fat; 60 g carbohydrates; 1 g added sugars; 2 g fiber; 980 mg sodium. Actual values will vary based on the exact chicken pieces, broth brand, and any garnishes you add.