One-Pot Spicy Chicken and Black Bean Rice
A vibrant one-pot meal combining tender chicken, black beans, and spicy tomato rice for a flavorful weeknight dinner. This mexican-inspired one pot ready in about 45 minutes pairs olive oil, medium, diced onion, minced garlic cloves 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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Fluff rice with a fork, stir in 1/4 cup chopped fresh cilantro, and serve with lime wedges.
Frequently asked questions
How long does One-Pot Spicy Chicken and Black Bean Rice take to make?
Total time is about 45 minutes (15 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 Spicy 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 Spicy 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 Spicy 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 Spicy Chicken and Black Bean Rice?
Mexican 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.
