Irresistible One Pot Beans, Chicken and Rice Recipe

The aroma of One Pot Beans, Chicken and Rice wafts through the air, a delightful blend of spices and tender chicken that invites everyone to gather around the table. zesty chicken with asparagus Each spoonful bursts with flavor, making it hard to resist a second helping. pesto asparagus noodles.

This dish is not just a meal; it’s a warm hug in a bowl. Perfect for family dinners or lazy weekends, it offers both comfort and satisfaction. The anticipation builds as you await that first bite, promising an explosion of taste that will make your taste buds dance with joy.

Nothing brings my family together quite like this One Pot Beans, Chicken and Rice; we cherish those laughter-filled meals where everyone goes back for seconds. For more inspiration, check out this Cajun Chicken Pasta recipe recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Thighs: I prefer thighs for their juiciness, but breasts work too—just adjust cooking time slightly.

• Canned Black Beans: Choose low-sodium options to control salt; rinse them well to enhance texture.

• Long-Grain White Rice: Make sure it’s uncooked; this dish needs the rice to absorb all those fantastic flavors.

• Onion: Use yellow onions for sweetness; sauté until translucent to build a solid flavor base.

• Garlic: Fresh cloves add amazing depth; chop them finely for the best distribution of flavor.

• Chicken Broth: Use low-sodium broth for better control over overall saltiness; enhances the dish’s rich flavor.

• Spices (Cumin, Paprika, Oregano): These are essential! They bring warmth and complexity to your dish—don’t skip them!

• Bell Pepper: Add color and sweetness; use any color you like—red, yellow, or green will do!

• Cilantro (for garnish): Fresh cilantro adds brightness at the end; chop finely before sprinkling on top.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Ingredients: Start by chopping your onion and bell pepper while your chicken thighs sit patiently in the fridge. A sharp knife makes this job quicker!

Sauté Aromatics: Heat some oil in a large pot over medium heat. Toss in the onions and bell peppers until they soften and smell heavenly—about 5 minutes should do.

Add Garlic and Spices: Stir in minced garlic along with cumin, paprika, and oregano. Sauté until fragrant—it’s like a party in your kitchen!

Add Chicken: Place those beautiful chicken thighs into the pot. Sear them on both sides until golden brown—about 4 minutes per side gives fantastic color!

Add Beans and Rice: Pour in the rinsed black beans and uncooked rice. Stir well so everything mingles together nicely—who doesn’t love a good mix?

Pour in Broth: Carefully add chicken broth to cover everything generously. Bring it to a boil then reduce heat to simmer; cover tightly for about 20-25 minutes or until rice is cooked through.

Enjoy your One Pot Beans, Chicken and Rice! The flavors will meld beautifully as it simmers away; you’ll find yourself dreaming about that first bite!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add chicken to sear. Once browned, incorporate the rice and beans, followed by broth and seasonings for a delightful one-pot meal.

Add Your Touch

Feel free to customize with seasonal vegetables or different beans. Add spices like cumin or smoked paprika for an extra kick that will elevate your dish.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stove over low heat, adding a splash of water to keep it moist.

Cooking this dish reminds me of family dinners where everyone gathered around the table, sharing stories and laughter while enjoying a hearty meal that brought us together. miso ramen for a hearty meal.

FAQ

Can I use frozen chicken for One Pot Beans, Chicken and Rice?

Yes, but make sure to adjust cooking time accordingly to ensure it’s fully cooked.

What can I substitute for rice in this recipe?

Quinoa or cauliflower rice are fantastic alternatives if you’re looking for a gluten-free option. quick cauliflower rice alternative.

How do I prevent my rice from becoming sticky?

Rinse the rice before cooking to remove excess starch, ensuring fluffy grains in your dish.

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One Pot Beans, Chicken and Rice

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• Author: Anastasia Chen
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Savor the comforting flavors of One Pot Beans, Chicken and Rice—a delightful dish that brings the family together for a satisfying meal. This easy-to-make recipe combines tender chicken, hearty beans, and aromatic spices in one pot, ensuring minimal cleanup and maximum flavor. Perfect for weeknight dinners or cozy gatherings, each bite promises warmth and joy.

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Ingredients

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• 1 lb boneless, skinless chicken thighs
• 1 can (15 oz) low-sodium black beans, rinsed
• 1 cup long-grain white rice (uncooked)
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tsp dried oregano
• 1 bell pepper (any color), chopped
• Fresh cilantro for garnish

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Instructions

1. Chop the onion and bell pepper while the chicken thighs rest.
2. In a large pot over medium heat, sauté onions and bell peppers in oil until softened (about 5 minutes).
3. Add minced garlic, cumin, paprika, and oregano; sauté until fragrant.
4. Place chicken thighs in the pot and sear until golden brown on both sides (about 4 minutes per side).
5. Stir in rinsed black beans and uncooked rice until well combined.
6. Pour in chicken broth to cover the mixture. Bring to a boil; then reduce to a simmer and cover tightly for about 20-25 minutes or until rice is cooked through.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (250g)
• Calories: 400
• Sugar: 2g
• Sodium: 450mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 90mg