One-Pot Mexican Chicken and Rice with Black Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 55 minutes pairs pounds boneless skinless chicken thighs, long-grain white rice, (14.5 oz) 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 40 min Serves 4 Mexican cuisine 480 cal/serving
Plan a meal with the AI →

Ingredients

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.

Frequently asked questions

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

Total time is about 55 minutes (15 min prep + 40 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 Rice with Black Beans?

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 long-grain white rice from drying out.

Can I substitute ingredients in One-Pot Mexican Chicken and Rice with Black Beans?

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 Rice with Black Beans 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 Rice with Black Beans?

Mexican meal prep 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.

What others are saying

Related recipes