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Chicken & Rice with Black Beans: quick, hearty one-pot dinner

Prep 15 min Cook 30 min Difficulty 2/5

One-skillet chicken, rice, and black beans with lime and cilantro in under 45 minutes.

Why this recipe works

This Chicken & Rice with Black Beans is a one-skillet dinner that combines tender chicken, fluffy rice, and hearty black beans. It’s practical for weeknights and serves 4–6, depending on portions.

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Key takeaways

One-pot style meal with chicken, rice, and beans
Balanced flavors from lime and cilantro
Tip: simmer until rice is tender and chicken reaches 165°F

Recipe guide

This Chicken & Rice with Black Beans is a one-skillet dinner that combines tender chicken, fluffy rice, and hearty black beans. It’s practical for weeknights and serves 4–6, depending on portions.

A practical, flavorful one-pot dinner you can make tonight.

  • One-pot style meal with chicken, rice, and beans
  • Balanced flavors from lime and cilantro
  • Tip: simmer until rice is tender and chicken reaches 165°F

Overview and goals

A single-skillet meal designed for a quick, balanced dinner. Target: a flavorful mix of citrus, spices, and fresh herbs with a comforting rice base.

Ingredient tips

Use fresh lime juice for brightness. Rinse rice well if needed and avoid overloading with salt—season gradually.

Step-by-step method

Brown chicken, sauté vegetables, toast rice, simmer with broth, then fold in beans, lime, and cilantro. Rest briefly before serving.

Ingredients

  • 1 tbsp olive oil
  • 2 each boneless skinless chicken breasts
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1 clove garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 each lime, juiced
  • 2 tbsp chopped fresh cilantro

Instructions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Season chicken breasts with half the salt, pepper, cumin, and smoked paprika.
  3. Sear chicken 3-4 minutes per side until golden; remove and set aside.
  4. Add onion and red bell pepper to the skillet and sauté until softened, about 4 minutes.
  5. Stir in garlic and remaining cumin and paprika; cook 30 seconds until fragrant.
  6. Add rice and stir to coat with oil and spices for 1 minute.
  7. Pour in chicken broth and bring to a simmer, scraping up browned bits.
  8. Nestle chicken back into the skillet, reduce heat to low, cover, and cook 15-18 minutes until rice is tender and chicken reaches 165°F.
  9. Remove chicken, shred or slice, and return to the skillet along with drained black beans.
  10. Stir in lime juice and cilantro, adjust seasoning with remaining salt and pepper.
  11. Let sit covered 2-3 minutes to warm beans and meld flavors, then fluff rice and serve.

FAQs

Can I use chicken thighs instead of breasts? Yes, but adjust cooking time for thighs to ensure tenderness.
Can I cook this without cilantro? Yes, omit cilantro or substitute with parsley for a milder finish.
How do I make it dairy-free? This recipe is already dairy-free; just ensure no butter is used.