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One-Pan Mexican Chicken and Rice with Black Beans Recipe

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3.9 from 12 reviews

One-pan Mexican chicken and rice with black beans is a hearty, flavorful dinner featuring spice-rubbed chicken thighs and a vibrant sofrito base, ready in under an hour. This dish combines tender chicken, aromatic rice, and nutritious black beans for a satisfying meal perfect for family dinners.

Ingredients

Chicken and Spice Rub

  • 2 pounds boneless chicken thighs
  • 2 tablespoons oil (for searing the chicken)
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ancho chili powder
  • 2 teaspoons dried cumin
  • 2 teaspoons dried coriander
  • 2 teaspoons dried oregano
  • 1 teaspoon black pepper

Sofrito (Veggie Herb Paste)

  • 1 bunch cilantro, reserve sprigs for garnishing, chop the rest including tender stems
  • 1 green bell pepper, chopped into large pieces
  • 1 jalapeno, rough chopped, seeds removed if desired
  • 1/2 yellow onion, roughly chopped
  • 6 cloves garlic, roughly chopped

Beans & Rice

  • 2 x 14-ounce cans black beans, drained (approximately 3 cups cooked with salt)
  • 1 1/2 cups long-grain white rice, such as basmati
  • 2 1/4 cups low sodium chicken broth

Instructions

  1. Make the spice rub: In a small bowl, combine 1 1/2 teaspoons salt, 1 1/2 teaspoons ancho chili powder, 2 teaspoons dried cumin, 2 teaspoons dried coriander, 2 teaspoons dried oregano, and 1 teaspoon black pepper. Reserve 1 tablespoon of this spice rub for later use.
  2. Rub the chicken: Place the chicken thighs in a medium bowl and toss them with the majority of the prepared spice rub, ensuring each piece is thoroughly coated for maximum flavor.
  3. Blend sofrito: In a food processor or blender, add the green bell pepper, garlic, yellow onion, chopped cilantro (excluding reserved sprigs), and the reserved 1 tablespoon of spice mix. Pulse until the mixture is mostly smooth, forming the flavorful veggie herb paste.
  4. Sear chicken: Heat 2 tablespoons of oil in a hot pan, braiser, or large cast-iron skillet over medium-high heat. Add the spice-rubbed chicken thighs and sear until golden brown on one side, about 4-5 minutes, then flip and sear the other side for 2-3 minutes. The chicken does not need to be fully cooked at this stage. Remove from pan and set aside.
  5. Cook the sofrito: Without cleaning the pan, reduce the heat to medium-low and add the blended sofrito paste. Cook for about 8 minutes, stirring occasionally until slightly dried and fragrant.
  6. Add rice and beans: Stir the rice into the sofrito until well combined, then press the rice mixture into an even layer to promote even steaming. Spread the drained black beans evenly on top, then pour the low sodium chicken broth evenly over the mixture.
  7. Arrange chicken and simmer: Place the seared chicken thighs on top of the rice and beans, crustier side facing up. Bring the mixture to a gentle boil, then reduce heat to a low simmer. Cover the pan with a tight-fitting lid or foil and cook for 35 minutes until the rice is tender. If necessary, add a splash of broth or water and cook a few more minutes to fully steam the rice.
  8. Serve: Garnish with fresh tomato slices, avocado, pickled onions, sour cream, hot sauce, and cilantro sprigs. Serve alongside warm tortillas or chips for a complete meal.

Notes

  • Removing jalapeno seeds reduces spice; adjust according to your heat preference.
  • Using a tight-fitting lid is crucial for even steaming of rice.
  • Leftovers keep well refrigerated for 2-3 days and reheat nicely.
  • This recipe can be adapted with chicken breasts, but thighs offer more flavor and moisture.
  • Low sodium chicken broth allows better control over salt levels in the dish.
  • Pressing the rice into an even layer helps the rice cook uniformly under the broth.

Find it online: https://recipesbyliza.com/one-pan-mexican-chicken-and-rice-with-black-beans-recipe/