Pixicook
HomeRecipesChickenOne-Pan Chicken, Rice & Black Bean Fiesta
recipe image

One-Pan Chicken, Rice & Black Bean Fiesta

clock-icon60 minutes
author-image
Author
Pixicook editorial team

A flavorful one-pan dish featuring chicken thighs, basmati rice, and black beans, infused with spices and fresh vegetables.

Ingredients for One-Pan Chicken, Rice & Black Bean Fiesta

units in
USchevron
serves
6 peoplechevron

Flaky Sea Salt

to taste

Black Pepper, ground

to taste

Large Yellow Onion, chopped

each

Green Bell Peppers, halved, seeded, and sliced

each

Chicken Stock, boiled

cups

Red Fresno Chiles, halved, seeded, and chopped

each

Cinnamon Stick, broken in half

0.25 inches

Garlic Clove, finely grated

each

Ground Cumin

teaspoons

Can Of Black Beans, rinsed

0 oz

Cherry Tomatoes, halved

0 lb

Basmati Rice, rinsed

cups

Chopped Cilantro Leaves

tablespoons

Lime Wedges

to taste

Pickled Chiles

to taste

Sliced Fresh Chiles

to taste

Sour Cream

to taste

Sliced Avocado

to taste

How to Make One-Pan Chicken, Rice & Black Bean Fiesta

1. Preheat Oven and Season Chicken

Begin by preheating your oven to 375°F. While the oven is warming up, season your chicken thighs generously with flaky sea salt and black pepper.

2. Brown the Chicken

Heat 2 tablespoons of extra-virgin olive oil in a 12-inch ovenproof skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs in the skillet, skin-side down. Let them brown for about 3 to 5 minutes on each side until they turn a golden color. Transfer the chicken to a plate once browned.

3. Sauté Onions and Bell Peppers

In the same skillet, add the chopped onion and sliced bell peppers. Sauté them for about 5 minutes until they begin to soften. Season the vegetables with a bit of salt and pepper.

4. Boil Chicken Stock

Meanwhile, bring the 2.5 cups of chicken stock to a boil in a small saucepan.

5. Add Aromatics and Spices

Add the chopped Fresno chiles, broken cinnamon stick, grated garlic, and ground cumin to the skillet. Sauté for about 2 minutes.

6. Add Black Beans and Tomatoes

Stir in the rinsed black beans and halved cherry tomatoes. Season with a pinch of salt and pepper.

7. Add Rice and Chicken Stock

Evenly sprinkle the rinsed basmati rice over the vegetable mixture. Pour the boiled chicken stock into the skillet, ensuring everything is well combined.

8. Nestle Chicken and Bake

Carefully nestle the browned chicken thighs back into the pan, placing them skin-side up. Transfer the skillet to the oven and bake for about 40 minutes until the chicken is golden and cooked through, the stock absorbed, and the rice tender.

9. Finish and Serve

Sprinkle the chopped cilantro leaves over the top. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream, and sliced avocado on the side.

Pitfalls and tips

Ingredient Quality

Use the best quality chicken available and opt for low-sodium canned black beans. Choose a long-grain variety of rice for the best texture.

Liquid Ratios

Use the correct liquid-to-rice ratio, generally 2:1, but check rice packaging for specifics.

Chicken Preparation

Pat the chicken dry and season well. Allow it to sit with the seasoning for at least 15 minutes or overnight in the refrigerator.

Searing the Chicken

Use a heavy-bottomed pan like cast iron and don't overcrowd the pan for an even sear.

Finishing Touches

Add fresh herbs, a squeeze of lime juice, and cheese to brighten the dish before serving.

Comments (0)

Add your comment...

Explore More Chicken recipes

Explore More Collections

Crispy Skin Chicken Thigh with Garlic-Caper Pan Sauce

Quick Chicken

Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

High Protein Breakfast

Crispy Herb-Crusted Dijon Chicken

Baked Chicken

Caramelized Skillet Shrimp with Optional Citrus or Chipotle Glaze

Quick Easy Shrimp Saute