One-Pan Mexican Chicken and Rice with Black Beans
A one-pan meal bursting with Mexican flavors combining tender chicken thighs, seasoned rice, black beans, and fresh cilantro. This mexican-inspired chicken ready in about 45 minutes pairs olive oil, chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 4 (about 1.5 lbs) bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 cup chopped onion
- 3 cloves minced garlic
- 1 1/2 cups long-grain white rice
- 2 1/2 cups chicken broth
- 1 cup canned black beans, drained and rinsed
- 1 cup diced tomatoes with green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro leaves, chopped
- for serving lime wedges
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Season 4 chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper, then brown skin-side down for 5 minutes until golden and crispy.
- Step 2: Flip chicken thighs and cook an additional 3 minutes. Remove chicken and set aside.
- Step 3: In the same skillet, add 1 cup chopped onion and 3 minced garlic cloves; sauté for 2-3 minutes until softened and fragrant.
- Step 4: Stir in 1 1/2 cups long-grain white rice, 1 teaspoon ground cumin, and 1 teaspoon chili powder, cooking for 1 minute to toast the rice.
- Step 5: Pour in 2 1/2 cups chicken broth, 1 cup diced tomatoes with green chilies, and 1 cup drained black beans. Stir to combine and bring to a simmer.
- Step 6: Nestle the chicken thighs skin-side up on top of the rice mixture and transfer the skillet to the oven. Bake uncovered for 25 minutes until the rice is tender and chicken reaches an internal temperature of 165°F.
- Step 7: Remove from oven, sprinkle 1/4 cup chopped fresh cilantro over the top, and let rest for 5 minutes. Serve with lime wedges.
Frequently asked questions
How long does One-Pan Mexican Chicken and Rice with Black Beans take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Mexican Chicken and Rice with Black Beans?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pan Mexican Chicken and Rice with Black Beans?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Mexican Chicken and Rice with Black Beans for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Mexican Chicken and Rice with Black Beans?
Mexican chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
