Baked Cilantro-Lime Chicken and Rice

One of my favorite texts that my Hubby send me is “Wanna meet for lunch?” I always say yes, followed by the obligatory response of “When and where?” He almost always picks a Mexican Grill restaurant near his office. I have come to love burrito bowls, or naked burritos, or earmuffs, or whatever you want to call them depending on the restaurant you frequent. I like having a big bowl of flavorful rice and chicken topped with cheese, served with a side of tortilla chips for scooping. Recreating those flavors in an easy make-at-home version has been something I’ve been meaning to try for a while now. This is definitely my new favorite “casserole”-style meal. Baked Cilantro-Lime Chicken and Rice makes for an easy supper at home.


Baked Cilantro-Lime Chicken and Rice

Prep Time: 8 hours

Cook Time: 1 hour

Total Time: 9 hours

Yield: Serves 4

Baked Cilantro-Lime Chicken and Rice


For the Marinade:

4 boneless, skinless chicken breasts

3/4 cup olive oil

1 cup fresh Cilantro leaves, chopped

3 tablespoons lime juice

2 cloves garlic, minced

2 teaspoons sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

For the Casserole:

1 1/2 cups uncooked rice

2 cups low-sodium chicken broth

1/4 cup chopped Cilantro

2 tablespoons lime juice

2 cloves minced garlic

2 teaspoons sugar

salt and pepper

1 cup chunky salsa, medium or hot

8 ounces Monterrey Jack cheese, shredded

Additional chopped Cilantro and lime slices for garnish


  • Combine marinade ingredients in a large resealable plastic bag and add chicken breasts. Marinate the chicken in the refrigerator for 8 hours, or overnight.
  • Preheat oven to 375 degrees F.
  • Combine rice, chicken broth, Cilantro, lime juice, garlic, sugar, salt, and pepper in the bottom of a large,shallow baking dish. (9x13 or larger works well.) Top with chicken breasts. Discard leftover marinade.
  • Cover with aluminum foil. Bake 40-45 minutes or until rice is tender and chicken is cooked through, stirring rice halfway through cooking time.
  • Spread salsa over the chicken, and top with Monterrey Jack cheese.
  • Return to oven, uncovered, until cheese has melted, about 5 minutes.
  • Serve immediately.

Serve with tortilla chips and salsa.

Baked Cilantro-Lime Chicken and Rice - Kitchen Joy


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      I haven’t made it with brown rice yet, so let me know if you try it. We had this for dinner again tonight because it is so easy and I just love it. Hopefully you’ll enjoy it too! Thanks for visiting!