One-Pot Mexican Chicken and Black Bean Rice

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty one-pot meal featuring tender chicken, black beans, and aromatic spices simmered with rice for a flavorful Mexican-inspired dish. This Mexican-inspired no-cook recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, olive oil, medium onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 thighs
• 2 tbsp olive oil
• 1, diced medium onion
• 3 cloves minced garlic
• 1 1/2 cups long grain white rice
• 1 can (15 oz), drained and rinsed black beans
• 1 can (10 oz) diced tomatoes with green chilies
• 2 1/4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• for serving lime wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add 1 lb boneless skinless chicken thighs diced into 1-inch pieces and cook for 5-6 minutes until browned on all sides but not fully cooked through; remove and set aside.
2. Step 2: In the same skillet, add 1 diced medium onion and sauté for 3-4 minutes until softened and translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Stir in 1 1/2 cups long grain white rice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring constantly, for 1-2 minutes until rice is lightly toasted.
4. Step 4: Pour in 1 can (10 oz) diced tomatoes with green chilies, 1 can (15 oz) drained and rinsed black beans, and 2 1/4 cups chicken broth. Return the browned chicken pieces to the skillet, stirring to combine.
5. Step 5: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove from heat and let sit covered for 5 minutes. Fluff rice with a fork and stir in 1/4 cup chopped fresh cilantro. Serve with lime wedges on the side for squeezing.