Black Beans Chicken and Rice
Savor the comforting flavors of this Black Beans Chicken and Rice dish, a one-pan meal that brings protein-packed chicken thighs, hearty black beans, and fluffy white rice together in perfect harmony. Seasoned with smoky paprika, cumin, and a hint of chili powder, this recipe infuses every bite with warm, zesty spices. A medley of sautéed onions, bell peppers, and garlic adds aromatic depth, while a splash of lime juice and fresh cilantro offers a bright and refreshing finish. Perfect for busy weeknights, this wholesome dish is cooked to perfection in just 35 minutes and makes the perfect satisfying dinner for the whole family. Simple, flavorful, and easy-to-clean, it’s a must-try for your weeknight rotation!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced bell pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 15 ounces, drained and rinsed canned black beans
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon lime juice
- 0.25 cup, chopped fresh cilantro
Instructions
Season the chicken thighs with half of the salt, black pepper, cumin, chili powder, and smoked paprika.
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side until golden brown but not fully cooked. Remove the chicken and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and bell pepper, cooking for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the uncooked rice to the skillet and stir for 1-2 minutes, lightly toasting the rice.
Pour in the chicken broth and add the remaining salt, black pepper, cumin, chili powder, and smoked paprika. Stir to combine.
Return the seared chicken thighs to the skillet, nestling them into the rice mixture. Cover the skillet with a lid and let it cook on low heat for 20 minutes.
After 20 minutes, remove the lid and gently stir in the drained and rinsed black beans. Cover again and cook for an additional 5-7 minutes or until the rice is tender, the chicken is fully cooked, and the liquid is absorbed.
Remove from heat and stir in lime juice and chopped fresh cilantro.
Serve the Black Beans Chicken and Rice warm, garnished with extra cilantro if desired.
Nutrition Facts
Calories |
2066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.3 g | 97% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 5364 mg | 233% | |
| Total Carbohydrate | 187.3 g | 68% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 11.0 g | ||
| Protein | 157.3 g | 315% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 412 mg | 32% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3895 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
