One-Pot Southwestern Chicken and Rice with Black Beans

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A hearty one-pot chicken and rice dish featuring smoky spices, black beans, and fresh cilantro for a satisfying meal. This Latin American-inspired one-pot recipe, ready in about 45 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 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.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 1/2 cups long grain white rice
• 3 cups chicken broth
• 1 cup, drained and rinsed canned black beans
• 1 cup diced tomatoes with green chilies
• 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 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. Pat dry 1 lb boneless skinless chicken thighs and season with 1 tsp salt and 1/2 tsp black pepper. Add chicken to the pan and sear for 4 minutes per side until golden brown but not fully cooked; remove and set aside.
2. Step 2: Reduce heat to medium and add 1 diced medium yellow onion to the pan. Sauté for 4 minutes until translucent, then add 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Stir in 1 1/2 cups long grain white rice, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp chili powder. Toast the rice and spices for 1-2 minutes while stirring.
4. Step 4: Pour in 3 cups chicken broth, 1 cup canned black beans (drained and rinsed), and 1 cup diced tomatoes with green chilies. Stir to combine, then nestle the seared chicken thighs into the rice mixture.
5. Step 5: Bring to a gentle boil, then cover and reduce heat to low. Simmer for 18-20 minutes until the rice is tender and chicken is cooked through.
6. Step 6: Remove from heat and let rest covered for 5 minutes. Sprinkle 1/4 cup chopped fresh cilantro over the dish and serve with lime wedges on the side for squeezing.