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Chicken Rice And Beans Recipe - A Cozy, One-Pot Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds chicken thighs (boneless, skinless; or use bone-in, skin-on for richer flavor)
  • 1 cup long-grain white rice (rinsed until water runs clear)
  • 1 (15-ounce) can beans (black beans, pinto, or kidney; drained and rinsed)
  • 1 medium onion, diced
  • 1 red bell pepper, diced (optional but recommended)
  • 3 garlic cloves, minced
  • 1 (14.5-ounce) can diced tomatoes with juices
  • 2 cups low-sodium chicken broth (plus a splash more if needed)
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder (optional for heat)
  • 1 bay leaf (optional)
  • Salt and black pepper, to taste
  • Fresh cilantro or parsley, chopped, for garnish
  • Lime wedges, for serving (optional but brightens the dish)

Method
 

  1. Season the chicken. Pat chicken dry. Sprinkle with salt, pepper, 1 teaspoon cumin, and 1/2 teaspoon smoked paprika. Rub to coat evenly.
  2. Brown the chicken. Heat olive oil in a large pot or deep skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Remove to a plate. It doesn’t need to be fully cooked yet.
  3. Sauté the aromatics. Reduce heat to medium. Add onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  4. Add spices and tomatoes. Stir in remaining cumin, smoked paprika, oregano, and chili powder. Toast 30 seconds. Add diced tomatoes (with juices) and cook 1–2 minutes to blend flavors.
  5. Stir in rice and broth. Add rinsed rice, chicken broth, bay leaf, and a small pinch of salt. Stir to submerge the rice evenly across the pot.
  6. Nestle the chicken back in. Return chicken and any juices on the plate to the pot, placing pieces on top of the rice mixture.
  7. Simmer gently. Bring to a light boil, then reduce to low. Cover and cook 18–22 minutes, until rice is tender and most liquid is absorbed.
  8. Add the beans. Gently fold in the beans. If the pot looks dry, add a splash of broth or water. Cover and cook 3–5 minutes more to warm the beans and finish the rice.
  9. Rest and fluff. Turn off heat and let sit, covered, for 5 minutes. Remove bay leaf. Fluff the rice with a fork, taste, and adjust salt and pepper.
  10. Finish and serve. Top with chopped cilantro or parsley. Squeeze lime over each serving for brightness. Serve hot.