One-Pot Southwest Chicken and Black Bean Rice

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant and hearty one-pot meal combining tender chicken, black beans, and seasoned rice with smoky spices for a satisfying dinner. This Latin American-inspired one-pot recipe, ready in about 40 minutes, pairs boneless skinless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 cup long grain white rice
• 1 can (15 oz), drained and rinsed black beans
• 1 can (10 oz) diced tomatoes with green chilies
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving 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. Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces. Sear for 5-6 minutes until golden brown on all sides, stirring occasionally.
2. Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the skillet with the chicken. Sauté over medium heat for 3-4 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 1 cup long grain white rice, coating it with the oil and cooking for 1 minute until slightly toasted.
4. Step 4: Add 1 can (15 oz) drained and rinsed black beans, 1 can (10 oz) diced tomatoes with green chilies, and 2 cups chicken broth. Season with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
5. Step 5: Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 18-20 minutes until the rice is tender and liquid is absorbed.
6. Step 6: Remove from heat and let the pot rest covered for 5 minutes. Fluff the rice with a fork and sprinkle 1/4 cup chopped fresh cilantro on top. Serve with lime wedges to squeeze over.