In a large pot over medium heat, add a drizzle of oil and sauté diced carrots, celery, and potatoes for 5-7 minutes until softened.

Add the chicken pieces to the pot, cook for about 4-5 minutes until lightly browned on all sides.

Stir in uncooked rice along with cumin and coriander, mixing thoroughly for 2-3 minutes.

Pour in the chicken stock and water, bring to a boil, then reduce heat and simmer for 25-30 minutes until chicken is cooked and rice is tender.

Add chopped cilantro and lime juice, simmer for an additional 2-3 minutes to meld flavors.

Adjust seasoning as necessary, serve hot in warm bowls with crusty bread if desired.