One-Pot Tex-Mex Chicken and Sweet Potato Rice Bake

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 recipe, ready in about 55 minutes, pairs boneless skinless chicken thighs, medium sweet potato, long grain white rice 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Step 7: Let rest for 5 minutes out of the oven, then garnish with 1/4 cup chopped fresh cilantro before serving.