One-Pot Southwest Chicken and Black Bean Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 40 minutes pairs boneless skinless chicken thighs, olive oil, medium, diced 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.

Prep: 10 min Cook: 30 min Serves 4 Latin American cuisine 420 cal/serving
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Ingredients

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.

Frequently asked questions

How long does One-Pot Southwest Chicken and Black Bean Rice take to make?

Total time is about 40 minutes (10 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 Southwest Chicken and Black Bean Rice?

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 Southwest Chicken and Black Bean Rice?

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 Southwest Chicken and Black Bean Rice 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 Southwest Chicken and Black Bean Rice?

Latin American 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.

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