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Cilantro Lime Chicken and Rice Bake

This easy, one skillet recipe makes a hardy family dinner everyone will love. Chicken and rice cooked in the creamy flavors of our HERDEZ® Cilantro Lime Cremosa.

5 minutes
35 minutes
40 minutes


  • 2 tablespoons butter
  • 1/2 diced cup red onion
  • 1 tablespoon minced garlic
  • 4-ounces diced green chiles
  • 2 1/2 cups chicken broth
  • 1-pound chicken breasts, cut in halves
  • 3/4 cup white rice, uncooked
  • 1 cup HERDEZ® Cilantro Lime Salsa Cremosa
  • 15-ounces corn, drained
  • 1/3 chopped cilantro, separated
  • 1 cup shredded Colby Jack cheese
  • 1 cup cheddar cheese
  • Salt and pepper


  1. In large skillet, over medium-high heat, cook butter and red onion 2 minute. Add garlic and green chiles, cook additional minute.
  2. Stir in chicken broth and bring to boil. Add chicken and rice, simmer 20-25 minutes until chicken is cooked through (reaches internal temperature of 165°).
  3. Remove chicken pieces to shred, return to pot. Stir in HERDEZ® Cilantro Lime Salsa Cremosa, corn, 1/4 cup cilantro and half of cheese.
  4. Sprinkle remaining cheese on top and cook in oven at 425° for 15 minutes.
  5. Garnish with remaining cilantro.