I love meals that are quick to make but full of flavor. My one-pot chicken, rice, and beans recipe is just that! It’s easy to prepare and tastes amazing. This dish is hearty, comforting, and satisfying. You can also customize it by adding or leaving out ingredients.
Don’t like beans? No problem! Just skip them. Love vegetables? Add as many as you want! You can use any chicken part you like, but I recommend using dark meat for juiciness. In this recipe, I used chicken drumsticks, but you can also use thighs, leg quarters, or wings.
Adding a side of plantains is a great way to enhance this dish. I love the Latin flavor, and I enjoy changing it up every time I make it. If you want to cut carbs or don’t like rice, you can substitute it with quinoa or cauliflower rice. Just remember to reduce the liquid a bit to avoid a soupy dish.
Now, let’s get to the recipe!
One-Pot Chicken, Rice & Beans
A hearty, warm, one-pot dinner ready in under an hour.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Ingredients
- 4 pieces of bone-in chicken (drumsticks, thighs, or whole wings)
- 1/2 cup jasmine rice or quinoa
- 1 cup black beans, kidney beans, or green pigeon peas
- Veggies (optional): mushrooms, corn, carrots, or spinach
- 2-3 cloves garlic, minced + 1 small onion, diced
- Spice Blend:
- 1/2 tsp all-purpose seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp powdered chicken bouillon
- Salt and pepper to taste
- 1 cup chicken broth
- 1 tbsp coconut oil + 1 tbsp butter for cooking
- Cast iron skillet or oven-safe pan
- Sliced green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pat dry the chicken with paper towels.
- In a small bowl, mix together the spice blend ingredients.
- Season the chicken with the spice mix and a drizzle of olive oil. Set aside 1/2 tsp of the spice mix for later.
- In a cast iron skillet over medium heat, add coconut oil and butter. Brown the chicken on each side for about five minutes until golden.
- Remove the chicken from the pan and set it aside on a plate.
- In the same pan, add diced onion and sauté for about 5 minutes until translucent.
- Add rice and toast it for 2-3 minutes.
- Stir in the beans and the remaining spice mix. Add garlic, salt, and pepper to taste.
- Pour in the chicken broth and stir well.
- Turn off the heat and place the chicken on top of the rice and liquid in the pan.
- Put the pan in the oven on the top rack and bake for 20-25 minutes until the liquid is absorbed and the rice is tender, and the chicken is cooked through. The chicken is done when the juices run clear when pierced with a fork.
- If needed, cover with foil and cook for an additional 10 minutes.
- Garnish with sliced green onions and serve hot.
Notes
Feel free to add any vegetables you like. Add them when you mix in the beans. I demonstrated this recipe on my FREE Instagram LIVE cooking show last Friday, and it was a hit! It’s not a fancy dish, but my followers loved it because it’s practical and delicious. This technique is easy to master and can be used anytime.
