One-Pot Sofrito Chicken and Rice with Black Beans

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A comforting Puerto Rican-inspired meal featuring tender chicken simmered with rice, black beans, and aromatic sofrito for a vibrant, one-pot dinner. This Puerto Rican-inspired one-pot recipe, ready in about 45 minutes, pairs boneless chicken thighs, long-grain white rice, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 lbs, cut into 1-inch cubes boneless chicken thighs
• 1 cup long-grain white rice
• 1 can (15 oz), drained and rinsed black beans
• 1 large, finely diced onion
• 1, finely diced green bell pepper
• 3 cloves, minced garlic
• 2 tablespoons, divided olive oil
• 1/2 cup tomato sauce
• 2 cups chicken broth
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons, chopped fresh cilantro

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

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 1.5 lbs boneless chicken thighs, cut into 1-inch cubes, and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sear for 4-5 minutes until golden brown on all sides, then remove from pot and set aside.
2. Step 2: Add remaining 2 tablespoons olive oil to the pot. Add 1 large onion, finely diced, and 1 green bell pepper, finely diced, and cook for 5 minutes until softened. Add 3 cloves garlic, minced, and cook for 1 minute until fragrant.
3. Step 3: Stir in 1/2 cup tomato sauce, 1/2 teaspoon ground cumin, and 1/4 teaspoon dried oregano, cooking for 2 minutes to blend flavors. Add 1 cup long-grain white rice, 1 can (15 oz) black beans, drained and rinsed, and 2 cups chicken broth. Stir well to combine, then return seared chicken to the pot.
4. Step 4: Bring to a gentle boil, reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and liquid is absorbed. Fluff rice with a fork, sprinkle with 2 tablespoons fresh cilantro, and serve immediately.