Prep Time 10 min
Cook Time N/A
Servings 4
Difficulty Easy


  • 1 cup uncooked long-grain white rice
  • 1 clove garlic, minced
  • 3 tablespoons Santa Cruz Organic® 100% Lime Juice
  • Salt and pepper to taste
  • 1/4 cup finely chopped cilantro leaves and tender stems
  • 1 1/4 pounds boneless skinless chicken thighs
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 cup chicken broth
  • 1/3 cup Santa Cruz Organic® Pure Lime Juice
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon ground cumin
  • 2 tablespoons chopped cilantro or thinly sliced jalapeño pepper
  • Diced avocado
  • Canned black beans, rinsed and drained
  • Crumbled queso fresco or shredded Cheddar cheese
  • Salsa or pico de gallo
  • Cooked corn
  • sour cream
  • Tortilla chips


  • Step 2

    COOK rice according to its package instructions, adding minced garlic to rice mixture.

  • Step 3

    STIR in lime juice when rice is done cooking. Let stand, covered, 5 minutes.

  • Step 4

    SEASON with salt and pepper. Stir in cilantro just before serving.

  • Step 6

    SEASON chicken generously with salt and pepper. Heat oil in large skillet over medium-high heat. Place chicken in skillet. Cook 3 minutes per side or until well browned. Remove chicken from skillet; set aside.

  • Step 7

    SHRED chicken with two forks. Sprinkle with cilantro.

  • Step 8

    STIR onion and garlic into pan drippings; cook 30 seconds. Add broth, lime juice, chili pepper and cumin, stirring to scrape up browned bits. Return chicken to skillet. Cover with tight-fitting lid. Reduce heat to low and simmer 25 minutes or until very tender.

  • Step 9

    Assemble Rice Bowls

  • Step 10

    DIVIDE rice mixture into serving bowls. Top with shredded chicken mixture.

  • Step 11

    TOP each rice bowl with desired amounts of avocado, black beans, cheese, salsa and corn.

  • Step 12

    GARNISH with sour cream. Serve with tortilla chips, if desired.

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