5 from 14 votes
Overhead photo of a cooked Cumin Chicken with Rice garnished with slices of limes and pineapple salsa in a large skillet with a ramekin of salsa off to the side.
Cumin Chicken Recipe with Rice
Prep Time
10 mins
Cook Time
32 mins
Total Time
42 mins
 

This one pan Cumin Chicken with Rice Recipe is topped with an easy Avocado Pineapple Salsa!   This family-friendly meal is made with simple pantry seasonings yet it's packed with bold flavor!  Ready in 30 minutes or less, it is perfect for busy weeknights!

Course: entree, Main Course
Cuisine: American, Fusion
Keyword: avocado, chicken, cumin, lime, one pan, pineapple, salsa, skillet
Servings: 4
Calories: 488 kcal
Ingredients
Chicken:
  • 4 Skinless Boneless Chicken Breasts (about 1 ½ pounds)
  • 1 Lime – juice and zest
  • 2 Cloves Garlic - minced, DIVIDED
  • 1 ½ tsp Ground Cumin
  • 3/4 tsp Ground Coriander
Rice
  • 1 ½ TBS Neutral Oil , DIVIDED
  • 1 small Yellow Onion – finely dice
  • 1 Cup Long Grain Rice
  • 1 (4.5 oz. can) Chopped green chilies
  • 1 Lime - juice
  • 1 ¾ Cups Reduced Sodium Chicken Stock
  • ½ Cup Water
Salsa
  • 1 heaping Cup Pineapple – small dice
  • 1/2 large Avocado – small dice
  • 1 Jalapeno – finely diced (SEE NOTES)
  • 1/3 cup Red Onion – finely diced
  • 2 heaping TBS Cilantro Leaves – roughly chopped
  • 1 Lime – zest and juice
Instructions
  1. Marinate Chicken: In a large zip-closure bag combine lime juice and zest, 1 clove of garlic, cumin, coriander 1 teaspoon of salt and 1/2 teaspoon of pepper. Add in chicken breasts, toss to coat and seal. Set aside in the refrigerator for at least 30 minutes, up to overnight, turning occasionally to coat evenly.

  2. Prepare the Salsa: Place all ingredients in a medium bowl. Gently stir to combine. Season to taste with salt. Set aside in the refrigerator until ready to use.
  3. Brown the Chicken: Remove chicken from marinade and discard the marinade. Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high to high heat. Add chicken to the skillet and cook about 1-2 minutes per side, or until chicken is lightly browned. (SEE NOTE) . Remove chicken and transfer to a clean plate. Set aside.

  4. Add the vegetables and rice: Adjust heat under skillet to medium-high heat. Add in the remaining ½ tablespoon of oil. Add in onions and season with salt and pepper. Sauté until translucent, about 3-4 minutes. Add in garlic and rice, and cook for 1 minute, stirring to coat.

  5. Add the liquid: Add in the chilies, juice of one lime, stock and water. Bring the rice to a simmer and cook for 30 seconds. Place chicken breasts on top of rice. Reduce heat to maintain a gentle simmer. COVER. Cook for 22-25 minutes, or until liquid is absorbed and chicken is cooked through (internal temperature of 165 degrees F). (SEE NOTE)

  6. Serve: Remove from heat, uncover and let rest for 5 minutes. Garnish with fresh cilantro and salsa.

Recipe Notes
  1. For a hot salsa, keep the seeds and ribs in the jalapeno.  For a medium salsa, partially remove seeds and ribs.  For a mild salsa, remove all seeds and ribs. (Salsa will keep in the refrigerator overnight, but it is best on the day it is made.)
  2. Do not overcook chicken in step 3!  You just want to brown the chicken slightly.  Chicken will continue to cook in step 5.
  3. If the liquid is not all the way absorbed when done cooking in step 5, remove the lid and continue to cook until liquid evaporates.  If the chicken is done, remove it to a serving plate while you continue to cook the rice!
Nutrition Facts
Cumin Chicken Recipe with Rice
Amount Per Serving
Calories 488 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 72mg24%
Sodium 173mg8%
Potassium 925mg26%
Carbohydrates 55g18%
Fiber 6g25%
Sugar 6g7%
Protein 31g62%
Vitamin A 205IU4%
Vitamin C 46.6mg56%
Calcium 57mg6%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.