Chicken with Black Beans and Rice
Get ready to savor the vibrant flavors of this comforting Chicken with Black Beans and Rice recipe, a one-pan wonder that's perfect for busy weeknights or casual gatherings. Tender bites of seasoned chicken are nestled into a fragrant blend of long-grain white rice, hearty black beans, and juicy diced tomatoes, all infused with bold spices like cumin, paprika, and chili powder. Cooked in savory chicken broth and finished with a refreshing splash of lime juice and optional fresh cilantro, this dish strikes the perfect balance between hearty and zesty. With minimal prep and a single skillet for easy cleanup, this crowd-pleasing meal will quickly become a family favorite. Perfect for those looking for a wholesome, flavor-packed dinner that’s ready in just under an hour!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Cut the chicken breasts into bite-sized pieces and season lightly with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil. Sauté the diced onion for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the rice to the skillet and toast it for 2-3 minutes, stirring frequently, until it begins to turn golden.
Pour in the chicken broth and stir to combine. Bring the mixture to a boil.
Reduce the heat to low and stir in the black beans, diced tomatoes (with their juices), ground cumin, paprika, chili powder, salt, and black pepper.
Return the cooked chicken to the skillet, nestling the pieces into the mixture.
Cover the skillet with a lid and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir occasionally to prevent sticking.
Once the rice is cooked, stir in the lime juice and garnish with fresh cilantro, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 5.9 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 920 mg | 20% | |
*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.
