One-Pot Tex-Mex Chicken and Black Bean Rice

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A hearty one-pot meal combining tender chicken thighs with black beans, rice, and vibrant Tex-Mex spices for a wholesome dinner. This Tex-Mex-inspired chicken recipe (gluten free), ready in about 45 minutes, pairs boneless skinless chicken thighs, olive oil, medium yellow onion, diced 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 rice, quinoa, or a quick salad. 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 cup medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 cup long grain white rice
• 2 cups low sodium chicken broth
• 1 can (15 oz) canned black beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chilies
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper

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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 boneless skinless chicken thighs, seasoned with 1 tsp salt and 1/2 tsp black pepper, and sear for 4 minutes per side until golden brown; remove and set aside.
2. Step 2: In the same pot, add 1 cup diced medium yellow onion and sauté over medium heat for 4 minutes until softened. Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp chili powder, cooking for 1 minute until fragrant.
3. Step 3: Add 1 cup long grain white rice and stir to coat with the spices and onion mixture for 1-2 minutes until the rice is slightly toasted.
4. Step 4: Pour in 2 cups low sodium chicken broth, 1 can (10 oz) diced tomatoes with green chilies (with juices), and 1 can (15 oz) drained and rinsed black beans. Stir well to combine.
5. Step 5: Nestle the browned chicken thighs back into the pot on top of the rice mixture. Bring to a simmer, then cover and reduce heat to low. Cook for 20 minutes without lifting the lid.
6. Step 6: Remove from heat and let sit, covered, for 5 minutes. Remove the chicken, fluff the rice with a fork, then stir in 1/4 cup chopped fresh cilantro and 1 tbsp lime juice.
7. Step 7: Serve the rice topped with the chicken thighs and garnish with additional cilantro if desired.