This One Pan Creamy Cilantro Lime Chicken & Rice recipe is one I could eat again and again. It contains all the flavors of the Southwest in a finger-licking-good sauce I could pour on just about anything.
fresh cilantro and crumbled feta cheese for garnish
1/2avocado, peeled and pitted
1/4cupcrumbled feta cheese
1cupfresh cilantro leaves
1jalapeno pepper, seeds removed, finely chopped
2tablespoonsfresh lime juice
1tablespoonsred wine vinegar
Make the sauce: Put all ingredients in a high-powered blender or food processor. Puree until completely smooth, adding a tablespoon or two of water if needed to get a creamy pourable consistency.
Pat the chicken dry with a paper towel. Season evenly on both sides with the chili powder and salt to taste.
Heat a large (12-inch) deep skillet over medium-high heat until hot. Add 1 tablespoon of oil and the chicken. Cook until chicken is browned, 3-4 minutes per side. Transfer chicken to a plate and wipe out the skillet.
Heat the remaining tablespoon oil over medium heat. Add the onion and cook until softened, about 2 minutes. Add the rice, garlic and cumin and stir until the rice is coated with oil and garlic is fragrant, 1 or 2 minutes.
Pour in 2 cups water and add a teaspoon salt. Bring to a simmer, then lower the heat. Return browned chicken to pan, cover and cook until the rice is absorbed, 20-25 minutes.
Spoon some of the sauce over the chicken. Sprinkle with the cilantro and feta and serve.
Keep any extra sauce for up to 2 days in the fridge – it’s delicious on tacos or as a dip!