One-Pot Mexican Chicken Rice with Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty one-pot meal combining tender chicken, seasoned rice, and black beans with vibrant Mexican flavors. This mexican-inspired one pot 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.

Prep: 15 min Cook: 30 min Serves 4 Mexican cuisine 450 cal/serving
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Ingredients

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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 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.

Frequently asked questions

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

Total time is about 45 minutes (15 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 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 olive oil from drying out.

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

Mexican one pot 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.