One-Pot Mexican Chicken and Rice with Black Beans

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty one-pot dish combining seasoned chicken thighs, rice, black beans, and vibrant Mexican spices for an easy, filling meal prep recipe. This Mexican-inspired meal-prep recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, long-grain white rice, diced tomatoes (canned) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1.5 pounds boneless skinless chicken thighs
• 1 1/2 cups long-grain white rice
• 1 can (15 oz) black beans (canned, drained and rinsed)
• 1 can (14.5 oz) diced tomatoes (canned)
• 3 cups chicken broth
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 3 cloves minced garlic
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro (chopped)
• 4 lime wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Season 1.5 pounds boneless skinless chicken thighs with 1 tsp salt, 1/2 tsp black pepper, 2 tsp chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika. Add chicken thighs and brown for 4-5 minutes per side until golden but not fully cooked; remove and set aside.
2. Step 2: In the same pot, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 1/2 cups long-grain white rice and toast for 1-2 minutes, stirring frequently.
3. Step 3: Pour in 3 cups chicken broth, 1 can (14.5 oz) diced tomatoes with juices, and 1 can (15 oz) drained black beans. Stir to combine and nestle the browned chicken thighs on top.
4. Step 4: Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and chicken reaches 165°F.
5. Step 5: Remove from heat and let stand covered for 5 minutes. Sprinkle 1/4 cup chopped fresh cilantro over the dish and serve with 4 lime wedges for squeezing.