If you're in the market for an easy, family-friendly weeknight meal, look no further than this sensational Cumin Chicken and Rice. In just 30 minutes (using only one pan!!!), you'll be savoring a symphony of scrumptiousness that's astonishingly delicious and super satisfying.
Season chicken with cumin: In a large zip-closure bag combine lime juice and zest, 1 clove of garlic, cumin, coriander 1 teaspoon of kosher salt and 1/2 teaspoon of black 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.
Optional - Make 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.
Sear the chicken: Remove the chicken breasts from the cumin 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 the browned chicken breasts from the hot pan and transfer to a clean plate. Set aside.
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.
Add the chiles, lime, and liquids: Add in the chilies, juice of one lime, stock and water. Bring the rice to a simmer and cook for 30 seconds. Add browned chicken: Place chicken breasts on top of rice. Reduce heat to maintain a gentle simmer. Cover and cook: Cover the pan and cook for 22-25 minutes, or until liquid is absorbed and chicken is cooked through (Note: Chicken is cooked through when an instant read thermometer registers between 160-165-degrees Fahrenheit when inserted into the thickest part of the chicken.) (SEE NOTES BELOW)
Serve: Remove the pan from the stove top and uncover. Let the chicken and rice rest for 5 minutes before garnishing with fresh cilantro and salsa. Serve immediately and enjoy!
Notes
Spice Level of Salsa: For a spicy 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.)
Do not overcook chicken in step 3! You just want to brown the outside of the chicken breasts slightly to develop flavor. The chicken will continue to cook in step 5 of the recipe.
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 are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.