Fab Food Fast: Chipotle Chicken With Cilantro-Lime Rice

A new feature where I bring you one of my latest creations in the kitchen!

I always, always, always name my dinners. If someone asks you what you had for dinner, doesn’t it sound better to say, “Chipotle chicken with cilantro-lime rice,” rather than, “Some chicken and rice.” Yes, I think it does. It makes me feel like I’m really doing something in the kitchen. Try it sometime. You’ll see.

Chipotle Lime Chicken with Cilantro-Lime rice

Chipotle Chicken with Cilantro Lime rice

Today I’m bringing you my dinner from last week. I made this in an attempt to satisfy my Chipotle craving. I love love love the rice in their burritos and wanted to attempt it. Try this recipe when you have some chicken in the freezer and don’t feel like paying $11 for some burritos. This (in some ways) mimics Chipotle’s burrito bowl. (It’s a lot more saucy though.) Enjoy!

Chipotle chicken (Makes 4 servings. Cook time: 25 minutes)

4 boneless, skinless chicken breasts

1 lime

KC Masterpiece Chipotle Lime marinade

1 medium onion

1 red, green or yellow (or all 3) bell pepper(s)

2 cups of chicken broth (or water)

2 tablespoons butter/olive oil (whichever you prefer – if you use the butter, do put in a tablespoon of vegetable oil so it doesn’t burn)

Salt and pepper

Cilantro-lime rice

1 cup rice (or use basmati rice, if you have it, which makes it light and fluffy like Chipotle’s rice)

1 tablespoon butter

2 1/4 cup water

2 limes

2 tablespoons cilantro

Salt (to taste)


1. Melt the butter and/or oil in both the skillet for the chicken and the pot for the rice. In the pot for the rice, after the butter has melted, stir in the rice and the  juice from one lime. Let the rice get toasty, about 3 minutes. Add the two cups of water and bring to a boil. Once it come to a boil, lower the heat and simmer for 15 minutes. Once the rice is fluffy, add the cilantro and more lime juice (if you like a really strong lime flavor).

2. While the rice is cooking, coat the chicken in the chipotle lime marinade. Put aside for 3 minutes. Cut the onion and bell peppers in strips and saute them in the butter. Once they get soft, transfer to a plate. Saute the chicken in the skillet until cooked through, about 5 minutes per side.

3. Slide the peppers and onions back into the skillet, pour some additional marinade over everything, add the chicken broth, stir and let simmer for 5-7 minutes, until the sauce thickens.  Serve over cilantro lime rice.

If you try the recipe, let me know how you liked it or what modifications you made to it!


  1. thanks for posting this!! i’m in dire need of new recipes. my family can only survive on the five things i know how to cook for so long!! haha… :)

  2. That sounds good I love mexican food.If you want more recipes or if you want to take a look at the collection of tips I have for grilling you can visit http://www.cookingandgrillinoutdoors.com

  3. Man I love that place. The bff turned me on to it… it doesn’t help that there is one in walking distance of campus and one right around the corner from my house!

    I swear, everytime I read cilantro rice I could actually tast it, lol. The cilantro rice would also be heavenly inside a big tomato, drizzled with some olive oil and topped with mozzarella cheese. Baked up all nice and yummy. It was a winner when I made it. You can surf the foodnetwork website to see if this stuffed recipe is still there. It was one of Giada’s (Everyday Italian) dishes.