One-Pot Tex-Mex Chicken and Sweet Potato Rice Bake
A comforting one-pot bake featuring tender chicken, sweet potato, black beans, and spiced rice infused with smoky Tex-Mex flavors. This mexican-inspired one pot ready in about 55 minutes pairs pound boneless skinless chicken thighs, long grain white rice, canned, drained and rinsed black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 pound boneless skinless chicken thighs
- 1, peeled and diced into 1/2-inch cubes medium sweet potato
- 1 cup long grain white rice
- 1 cup canned, drained and rinsed black beans
- 1 medium (about 1 cup) diced onion
- 3 minced garlic cloves
- 2 1/4 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Add 1 cup diced onion and 3 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
- Step 2: Cut 1 pound boneless skinless chicken thighs into bite-sized pieces, then add to the skillet. Cook for 5 minutes, stirring occasionally, until chicken starts to brown but is not fully cooked.
- Step 3: Stir in 1 cup long grain white rice, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, coating the chicken and onions evenly with the spices.
- Step 4: Add 1 cup diced sweet potato and 1 cup drained black beans to the skillet, then pour in 2 1/4 cups chicken broth. Bring to a simmer over medium-high heat.
- Step 5: Transfer the skillet to the preheated oven, cover tightly with foil, and bake for 30 minutes until the rice and sweet potatoes are tender and chicken is cooked through.
- Step 6: Remove foil, sprinkle 1 cup shredded cheddar cheese evenly over the top, and bake uncovered for an additional 5 minutes until cheese is melted and bubbly.
- Step 7: Let rest for 5 minutes out of the oven, then garnish with 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Tex-Mex Chicken and Sweet Potato Rice Bake take to make?
Total time is about 55 minutes (15 min prep + 40 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 Tex-Mex Chicken and Sweet Potato Rice Bake?
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 long grain white rice from drying out.
Can I substitute ingredients in One-Pot Tex-Mex Chicken and Sweet Potato Rice Bake?
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 Tex-Mex Chicken and Sweet Potato Rice Bake 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 Tex-Mex Chicken and Sweet Potato Rice Bake?
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.
