Williams' Caribbean Rice and Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant, one-pot Jamaican-inspired dish with tender chicken, aromatic vegetables, and creamy beans simmered in a fragrant tomato broth, served with fresh cilantro. This caribbean-inspired one pot ready in about 55 minutes pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 1 lb, bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 green, diced bell pepper
• 1, seeded and diced jalapeño
• 1 cup, long-grain rice
• 1 can (15 oz), drained and rinsed red kidney beans
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped cilantro

Instructions

1. Step 1: Season 1 lb chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add chicken and cook until golden brown on both sides, about 5 minutes per side, then remove and set aside.
2. Step 2: Add 1 diced medium onion, 2 minced garlic cloves, 1 diced green bell pepper, and 1 diced jalapeño to the pot. Cook for 5 minutes until vegetables are softened and fragrant, stirring frequently.
3. Step 3: Add 1 cup long-grain rice, 1 can (15 oz) drained kidney beans, 1 can (14 oz) diced tomatoes (with juice), 1 cup chicken broth, 1 tsp ground cumin, 1/2 tsp dried thyme, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine and bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 25 minutes until rice is tender and liquid is absorbed, stirring once halfway.
5. Step 5: Return chicken to the pot, cover, and simmer for 10 minutes more until chicken is cooked through. Discard bay leaf and serve garnished with 2 tbsp chopped cilantro.