One-Pot Spicy Chicken and Black Bean Rice

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A vibrant one-pot meal combining tender chicken, black beans, and spicy tomato rice for a flavorful weeknight dinner. This Mexican-inspired one-pot recipe, ready in about 45 minutes, pairs boneless skinless chicken thighs, olive oil, 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, cut into 1-inch pieces boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced onion
• 4, minced garlic cloves
• 1, seeded and finely chopped jalapeño pepper
• 1 1/2 cups long grain white rice
• 1 can (15 oz), drained and rinsed black beans
• 1 can (14.5 oz), undrained diced tomatoes
• 2 1/2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 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. Add 1 lb chicken thigh pieces and cook for 5-6 minutes until browned on all sides; remove and set aside.
2. Step 2: In the same pot, add 1 diced medium onion, 4 minced garlic cloves, and 1 finely chopped seeded jalapeño. Sauté over medium heat for 4 minutes until softened and fragrant.
3. Step 3: Stir in 1 1/2 cups long grain white rice, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to toast the rice.
4. Step 4: Add back the browned chicken, 1 can (15 oz) drained black beans, 1 can (14.5 oz) undrained diced tomatoes, and 2 1/2 cups chicken broth. Stir well, bring to a boil, then reduce heat to low and cover.
5. Step 5: Simmer gently for 18-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
6. Step 6: Fluff rice with a fork, stir in 1/4 cup chopped fresh cilantro, and serve with lime wedges.