One-Pot Chicken and Black Bean Rice with Roasted Corn
A hearty one-pot meal combining tender chicken thighs, black beans, and roasted corn with aromatic spices and fluffy rice. This latin american-inspired one pot ready in about 60 minutes pairs (about 1.5 lbs) bone-in chicken thighs, olive oil, medium, diced yellow onion 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. 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, diced yellow onion
- 4 minced garlic cloves
- 1 1/2 cups long grain white rice
- 1 can (15 oz), drained and rinsed black beans
- 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 1 1/2 cups long grain white rice, coating grains in the spiced onion mixture for 2 minutes.
- 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.
- 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.
- Step 7: Remove from oven, fluff rice with a fork, and gently fold in the roasted corn and 1/4 cup chopped fresh cilantro.
- Step 8: Serve hot with lime wedges to squeeze over the dish for brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Chicken and Black Bean Rice with Roasted Corn take to make?
Total time is about 60 minutes (15 min prep + 45 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-Pot Chicken and Black Bean Rice with Roasted Corn?
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-Pot Chicken and Black Bean Rice with Roasted Corn?
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-Pot Chicken and Black Bean Rice with Roasted Corn 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-Pot Chicken and Black Bean Rice with Roasted Corn?
Latin American one pot 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.
