One-Pot Southwestern Chicken and Rice Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A hearty and comforting stew featuring tender chicken simmered with smoky chipotle, black beans, and corn over fluffy rice. This latin american-inspired one pot (gluten free) ready in about 45 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 430 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
• 2 peppers, chopped chipotle peppers in adobo sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 cup long grain white rice
• 3 cups low sodium chicken broth
• 1 cup, drained and rinsed black beans
• 1 cup, fresh or frozen corn kernels
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• 4, for serving lime wedges

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces and sear for 5 minutes until golden brown on all sides; remove chicken and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion and sauté for 4 minutes until translucent. Stir in 3 minced garlic cloves, 2 chopped chipotle peppers in adobo sauce, 1 tsp ground cumin, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
3. Step 3: Add 1 cup long grain white rice to the pot and toast it with the spices for 2 minutes, stirring frequently.
4. Step 4: Pour in 3 cups low sodium chicken broth, return the chicken pieces to the pot, then add 1 cup drained and rinsed black beans and 1 cup corn kernels. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove from heat and let it sit covered for 5 minutes. Fluff rice with a fork, garnish with 1/4 cup chopped fresh cilantro, and serve with 4 lime wedges on the side.