One-Pot Mexican Chicken Rice with Black Beans

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

A hearty one-pot meal combining tender chicken, seasoned rice, and black beans with vibrant Mexican flavors. This Mexican-inspired one-pot recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, olive oil, white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, cut into 1-inch pieces boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced white onion
• 3, minced garlic cloves
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 can (15 oz), drained and rinsed canned black beans
• 1 can (14.5 oz), undrained diced tomatoes
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 1, cut into wedges lime

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add 1 lb cut chicken thighs and cook for 5-6 minutes, stirring occasionally, until browned but not fully cooked through. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 medium diced white onion and sauté for 3 minutes until softened. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Add 1 1/2 cups long grain white rice to the pot and toast for 2 minutes, stirring constantly to coat the grains. Pour in 3 cups chicken broth, 1 can (14.5 oz) diced tomatoes with juices, 1 can (15 oz) drained black beans, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
4. Step 4: Return the browned chicken pieces to the pot, nestling them into the rice mixture. Bring to a simmer, then cover and reduce heat to low. Cook for 20 minutes until rice is tender and chicken is cooked through.
5. Step 5: 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.