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Easy One-Pan Chicken and Rice with Black Beans

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A quick and comforting one-pan meal featuring juicy chicken thighs, tender rice, and creamy black beans, all cooked together in a single skillet for minimal cleanup and maximum flavor.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1 cup long-grain white rice (basmati or jasmine)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1.5 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano (Mexican or Mediterranean)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, drain and rinse the black beans, and measure out the rice and broth.
  2. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and a pinch of the cumin and smoked paprika.
  3. Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, place the chicken thighs in the pan in a single layer. Cook for 4-5 minutes per side, until golden brown. Remove the chicken and set aside.
  4. Reduce the heat to medium. Add the diced onion to the pan and cook for 3-4 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for 30 seconds more.
  5. Add the uncooked rice, cumin, smoked paprika, and oregano to the pan. Stir and cook for 1-2 minutes until the rice is slightly translucent and the spices are fragrant.
  6. Pour in the chicken broth and add the drained black beans. Stir to combine, scraping up any browned bits from the bottom. Bring to a gentle boil.
  7. Nestle the seared chicken thighs into the rice mixture. Cover the skillet with a lid and reduce the heat to low. Cook undisturbed for 18-20 minutes.
  8. Turn off the heat and let the pan sit, covered, for 5 more minutes. Remove the lid. The rice should be tender and the chicken should reach an internal temperature of 165°F.
  9. Remove the chicken to a cutting board. Fluff the rice and beans with a fork. Let rest for 2-3 minutes.
  10. Slice the chicken or leave it whole. Serve the rice and beans topped with chicken, garnished with fresh cilantro and a squeeze of lime juice.

Notes

Don’t lift the lid during the 18-20 minute simmer to ensure the rice cooks properly. For extra flavor, use chicken broth instead of water. If the rice is still crunchy after cooking, add 2 tablespoons of broth, cover, and cook on low for 3 more minutes.

Nutrition

Keywords: one-pan chicken and rice, black beans, easy weeknight dinner, skillet meal, chicken thighs, gluten-free, dairy-free

Find it online: https://chloeplate.com/easy-one-pan-chicken-and-rice-with-black-beans/