One-Pot Spicy Mexican Chicken and Rice with Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant one-pot meal combining tender chicken, smoky spices, black beans, and fluffy rice with a touch of heat. This mexican-inspired one pot 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 420 calories and feeds 6, 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.

Prep: 15 min Cook: 30 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs of 1-inch cut boneless skinless chicken thighs and cook for 5-6 minutes, stirring occasionally until browned but not fully cooked.
  2. Step 2: Add 1 diced medium yellow onion and 4 minced garlic cloves to the pot, sauté for 3 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tsp chili powder, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for 1 minute until spices bloom.
  4. Step 4: Add 1 1/2 cups rinsed long grain white rice to the pot and stir to coat the grains with the spices and oil.
  5. Step 5: Pour in 3 cups low sodium chicken broth, 1 (15 oz) can drained and rinsed black beans, and 1 (14.5 oz) can drained diced tomatoes. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
  6. Step 6: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
  7. Step 7: Remove from heat and let rest covered for 5 minutes. Fluff with a fork and garnish with 1/4 cup chopped fresh cilantro before serving.

Frequently asked questions

How long does One-Pot Spicy Mexican Chicken and Rice with Black Beans 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 Mexican Chicken and Rice with Black Beans?

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 Mexican Chicken and Rice with Black Beans?

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 Mexican Chicken and Rice with Black Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Mexican Chicken and Rice with Black Beans?

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.

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