One-Pot Mexican Chicken and Black Bean Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 40 minutes pairs boneless skinless chicken thighs, olive oil, diced 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.

★ 4.3 (11 ratings) Prep: 10 min Cook: 30 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

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.

Frequently asked questions

How long does One-Pot Mexican Chicken and Black Bean Rice take to make?

Total time is about 40 minutes (10 min prep + 30 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 Mexican Chicken and Black Bean Rice?

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 Mexican Chicken and Black Bean Rice?

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 Mexican Chicken and Black Bean Rice 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 Mexican Chicken and Black Bean Rice?

Mexican no cook 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.

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