One-Pot Chicken and Black Bean Rice with Roasted Corn

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A hearty one-pot meal combining tender chicken thighs, black beans, and roasted corn with aromatic spices and fluffy rice. This Latin American one-pot recipe, ready in about 60 minutes, pairs bone-in chicken thighs, olive oil, and yellow onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

• 4 pieces (about 1.5 lbs) bone-in chicken thighs
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 4 minced garlic cloves
• 1 1/2 cups long grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup fresh or frozen corn kernels
• 3 cups chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 cup corn kernels with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 15 minutes until slightly caramelized and golden, then set aside.
2. Step 2: Heat 1 tbsp olive oil in a large oven-safe pot over medium-high heat. Season 4 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear skin-side down for 5 minutes until golden and crispy. Flip and cook 3 more minutes, then remove thighs and set aside.
3. Step 3: In the same pot, add 1 medium diced yellow onion and sauté for 4 minutes until translucent. Add 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp chili powder, cooking 1 minute until fragrant.
4. Step 4: Stir in 1 1/2 cups long grain white rice, coating grains in the spiced onion mixture for 2 minutes.
5. Step 5: Add 3 cups chicken broth and 1 can (15 oz) drained and rinsed black beans, stirring to combine. Nestle the seared chicken thighs on top.
6. Step 6: Cover the pot with a tight-fitting lid and transfer to the oven. Bake for 25 minutes until rice is tender and chicken is cooked through to 165°F.
7. Step 7: Remove from oven, fluff rice with a fork, and gently fold in the roasted corn and 1/4 cup chopped fresh cilantro.
8. Step 8: Serve hot with lime wedges to squeeze over the dish for brightness.