One-Pan Chicken and Black Bean Rice

Indulge in a hearty and flavorful Latin-inspired main course with minimal cleanup thanks to this one-pan chicken and black bean rice dish. Perfect for a family dinner, this recipe combines tender chicken thighs, aromatic spices, and fluffy basmati rice, all cooked together to create a delicious and satisfying meal. Serve it alongside a fresh salad for a complete and balanced dinner that everyone will love.

Ingredients

🍗 8 skinless boneless chicken thighs
🧂 1 tablespoon Lawry’s seasoned salt
🌶️ 1 tablespoon Tony Creole seasoning
🌶️ 1 teaspoon smoked paprika
🧄 1 teaspoon garlic powder
🧅 1 teaspoon onion powder
🫒 1/4 cup oil
🍚 3 cups basmati rice (washed and soaked in warm water for 25 minutes)
🧄 2 cloves garlic (minced)
🧅 1 onion (chopped)
🌶️ 1 jalapeño (deseeded and chopped)
🫘 2 (15.5 oz) cans of black beans (drained)
🌿 1 teaspoon cumin
🌿 1 teaspoon oregano
🌶️ 1 teaspoon black pepper
🧂 1 tablespoon chicken bouillon
🧂 1 tablespoon salt
🥣 3 1/2 cups chicken broth or vegetable broth
🌿 Cilantro or parsley for garnish

Instructions

Soak the Rice:
- Begin by washing 3 cups of basmati rice and soaking it in warm water for about 25 minutes to ensure a fluffy texture.
Season the Chicken:
- In a large bowl, mix the chicken thighs with Lawry’s seasoned salt, Creole seasoning, smoked paprika, garlic powder, and onion powder until thoroughly coated.
Sear the Chicken:
- Heat a large pan over high heat and add the oil. Once hot, place the chicken thighs into the pan and sear them for about 3 minutes on each side until golden brown. Remove the chicken and set it aside.
Prepare the Aromatics:
- In the same pan, add the minced garlic, chopped onion, and jalapeño. Sauté until fragrant and the onion becomes translucent.
Cook the Rice:
- Add the pre-soaked basmati rice to the pan. Season with cumin, oregano, black pepper, chicken bouillon, and salt. Stir the mixture well to ensure even seasoning.
Add Beans and Broth:
- Gently stir in the drained black beans and pour in the chicken or vegetable broth.
Combine with Chicken:
- Place the seared chicken thighs back into the pan, nestling them into the rice mixture.
Simmer and Cook:
- Cover the pan and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for about 20 minutes, allowing the broth to fully absorb and the rice to cook through.
Finish and Serve:
- Once the liquid has evaporated and the rice is cooked, remove from heat. Garnish with freshly chopped cilantro or parsley and serve hot.

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 6
Calories (per serving): 650
Protein (per serving): 35g
Fat (per serving): 20g
Carbohydrates (per serving): 75g
Equipment: Large pan with a lid