Cilantro-Lime Chicken & Rice with Charred Scallions
Ingredients
- 1½ poundschicken breast
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- 2lime
- ½ cupcilantro
- 6scallions
- 3 clovesgarlic
- 1jalapeño (optional, for heat)
- 3 tablespoonsolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
Prep
- 01
Juice 2 limes.
- 02
Chop 1/2 cup cilantro.
- 03
Mince 3 cloves garlic.
- 04
Trim 6 scallions and cut into 2-inch pieces.
- 05
Mince 1 jalapeño if using.
Method
- 01
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sear until golden on both sides, about 4 minutes per side. Transfer to a plate.
- 02
In the same skillet, add remaining 1 1/2 tablespoons oil and toast rice, stirring constantly, until lightly golden, about 2 minutes.
- 03
Pour in chicken broth and scrape up any browned bits from the pan. Return chicken breasts to the skillet, nestling them into the rice. Bring to a simmer, cover, and cook for 15 minutes until rice is tender and chicken is cooked through (internal temp 165°F).
- 04
Remove from heat. Squeeze juice from both limes over the rice and chicken. Scatter cilantro and charred scallions on top. Fluff gently with a fork and serve immediately.
- 05
While rice cooks, heat 1 1/2 tablespoons oil in a small skillet over high heat. Cook scallions, stirring occasionally, until blackened in spots, about 3 minutes. Set aside.
Spice Tips
For subtle warmth, add the minced jalapeño to the rice. For more heat, scatter jalapeño slices over the finished dish. A pinch of cumin (1/4 teaspoon) stirred into the rice adds earthiness without changing the zesty profile.
For extra kick, stir minced jalapeño into the rice with the broth. Leftovers keep 3 days refrigerated; reheat gently with a splash of water to loosen.