One-Pan Chicken, Rice, and Plantains with Red Beans

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A hearty Dominican-inspired meal where tender chicken simmers with aromatic rice, red beans, and caramelized plantains in a single skillet. This Dominican-inspired one-pot recipe, ready in about 50 minutes, pairs boneless skinless chicken breasts, adobo seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 tbsp adobo seasoning
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tsp cumin
• 1 tsp dried oregano
• 15 oz canned red beans
• 2 medium ripe plantains
• 2 tbsp fresh cilantro

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Season 1 lb boneless skinless chicken breasts with 1 tbsp adobo seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Let rest for 10 minutes.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F), then transfer to a plate.
3. Step 3: Add 1 medium diced yellow onion to the skillet and cook for 3 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 1 cup uncooked rice and cook for 1 minute until coated. Add 2 cups chicken broth, 1 tsp cumin, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
5. Step 5: Stir in 15 oz canned red beans (drained and rinsed). Reduce heat to low, cover, and simmer for 15 minutes.
6. Step 6: While rice simmers, peel and slice 2 ripe plantains (1/2-inch thick). Heat 1 tbsp oil in a separate pan over medium heat and cook plantain slices for 3-4 minutes per side until golden.
7. Step 7: After 15 minutes, stir in the cooked chicken and 1/2 cup plantain slices. Cover and cook for 5 more minutes until plantains are heated through.
8. Step 8: Garnish with 2 tbsp chopped cilantro before serving.