One-Pan Spiced Chicken with Beans and Rice Recipe

There are nights when dinner needs to be warm, filling, and uncomplicated, the kind of meal that comes together in one pan and lets you slow down once it’s on the stove.

This one-pan spiced chicken with beans and rice is exactly that kind of recipe. It starts with chicken sizzling in a hot skillet, spices blooming in oil, and rice quietly absorbing broth until everything settles into a comforting, steady rhythm.

It’s the kind of dish that makes the kitchen smell inviting without demanding constant attention, and by the time it’s done, you’ve got a complete meal with protein, grains, and bold flavor all in one pan.

Behind the Recipe

This recipe came from wanting something hearty without juggling multiple pots. Chicken, rice, and beans are staples in many cuisines because they work together naturally. Once the chicken is browned, the rice cooks right in the same pan, soaking up the spices, broth, and all those flavorful bits left behind.

Recipe Origin or Trivia

One-pan chicken and rice dishes appear across Latin American, Caribbean, and Spanish-influenced cooking. The combination of rice simmered with spices and broth creates layers of flavor without extra steps.

Black beans add heartiness and balance, while warm spices like cumin and chipotle bring depth without overpowering heat. It’s comfort food built on simple techniques rather than complexity.

Why You’ll Love This Recipe

• Complete meal made in one pan
• Rice absorbs spices and broth for deep flavor
• Beans add protein and texture
• Juicy, well-seasoned chicken
• Minimal cleanup
• Easy to scale for family meals
• Naturally filling and comforting
• Great for leftovers

Chef’s Pro Tips for Perfect Results

• Pound chicken to even thickness for consistent cooking
• Let the rice simmer gently, not rapidly
• Keep the pan covered while rice cooks
• Taste and adjust seasoning near the end
• Let the dish rest a few minutes before serving

Kitchen Tools You’ll Need

1. Large skillet or frying pan with lid
2. Measuring cups and spoons
3. Knife
4. Cutting board

Ingredients in This Recipe

1. 2 boneless chicken breasts
2. 1 cup uncooked long-grain rice
3. 1 can (15 oz) black beans, drained and rinsed
4. 2 cloves garlic, minced
5. 1 teaspoon ground cumin
6. 1 teaspoon smoked chipotle powder
7. 1 tablespoon olive oil
8. 2 cups chicken broth or water
9. 1 lime, cut into wedges
10. Salt, to taste
11. Black pepper, to taste

Ingredient Substitutions

• Chicken thighs instead of breasts for juicier results
• Pinto beans instead of black beans
• Smoked paprika in place of chipotle powder for milder heat
• Vegetable broth for a lighter base

Instructions for Making This Recipe

1. Heat olive oil in a large skillet over medium-high heat.
2. Slice the chicken breasts horizontally to create thinner cutlets. Season both sides with salt, black pepper, and a pinch of cumin.
3. Place the chicken in the hot skillet and cook for about 4–5 minutes per side, until golden and cooked through. Remove from the pan and set aside to rest.
4. Lower the heat to medium. Add minced garlic to the skillet and cook for about 30 seconds until fragrant.
5. Stir in the cumin and chipotle powder, letting the spices toast briefly.
6. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
7. Add the uncooked rice, spreading it evenly across the skillet. Stir once, then add the black beans over the rice.
8. Cover the skillet, reduce heat to low, and let everything simmer gently for about 15 minutes, until the rice is tender and has absorbed most of the liquid.
9. Slice the rested chicken into strips and place it over the rice and beans. Cover again and warm for 2–3 minutes.
10. Serve hot with lime wedges on the side for squeezing over the top.

What to Avoid

• Cooking rice at too high heat
• Lifting the lid too often while rice cooks
• Skipping the browning step on the chicken
• Over-seasoning early before tasting.

One-Pan Spiced Chicken with Beans and Rice

This dish features boneless chicken breasts cooked in a single skillet with hearty beans and tender rice, infused with smoky cumin, garlic, and chipotle flavors. The ingredients cook together, creating a dish with a crispy-edged rice texture, softened beans, and juicy, tender chicken, resulting in a colorful and aromatic main course.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Latin American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 2 pieces boneless chicken breasts pounded to even thickness
• 1 cup uncooked long-grain rice
• 1 can (15 oz) black beans drained and rinsed
• 2 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked chipotle powder
• 1 tablespoon olive oil
• 2 cups chicken broth or water
• 1 lime lime cut into wedges
• to taste salt and pepper

Equipment

• Skillet or large frying pan
• Measuring spoons and cups
• Knife
• Cutting board

Method

 

1. Slice the chicken breasts in half horizontally to create thinner cutlets, then season generously with salt, pepper, and a pinch of cumin. Heat a tablespoon of olive oil in your skillet over medium-high heat until shimmering.
2. Place the chicken in the hot skillet and cook for about 4-5 minutes on each side, until golden brown and cooked through. You should hear a satisfying sizzle and see a nice crust forming. Remove the chicken and set aside to rest.
3. Reduce the heat to medium and add the minced garlic to the skillet, stirring for about 30 seconds until fragrant. Then, add the cumin and chipotle powder, letting the spices toast slightly and fill the kitchen with a smoky aroma.
4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan, bringing the mixture to a gentle simmer. Stir in the rice, spreading it out evenly in the pan.
5. Add the drained black beans over the rice and cover the skillet with a lid. Reduce the heat to low and let everything simmer gently for about 15 minutes, until the rice is tender and has absorbed most of the liquid while the edges start to crisp slightly.
6. While the rice cooks, slice the rested chicken into strips. Once the rice is ready, taste and adjust seasoning with salt and pepper as needed.
7. Serve the rice and beans topped with sliced chicken and lime wedges on the side. Squeeze fresh lime over the dish for added brightness and enjoy the vibrant flavors and textures.

Notes

For extra flavor, sprinkle chopped cilantro or sliced jalapeños before serving.

Make-Ahead and Storage Tips

• Stores well in the refrigerator for up to 3 days
• Reheat gently on the stovetop with a splash of broth
• Best stored with chicken and rice together

How to Serve This Dish

1. Straight from the skillet
2. With extra lime wedges
3. Alongside a simple green salad
4. With warm tortillas or crusty bread

Creative Leftover Transformations

• Spoon into wraps or burritos
• Turn into a rice bowl with fresh toppings
• Mix with scrambled eggs for a breakfast skillet
• Stuff into bell peppers and bake

Variations to Try

• Mild version with smoked paprika instead of chipotle
• Extra-spicy with additional chipotle or chili flakes
• Add a spoon of yogurt or sour cream when serving
• Stir in chopped cilantro at the end

FAQ’s

1. Can I use chicken thighs?
   Yes, they work very well and stay juicy.
2. Can I make this ahead?
   Yes, it reheats nicely.
3. What rice works best?
   Long-grain white rice is ideal.
4. Can I use brown rice?
   Yes, but increase liquid and cooking time.
5. Is it very spicy?
   Mild to medium, depending on chipotle amount.
6. Can I make it vegetarian?
   Yes, replace chicken with extra beans and use vegetable broth.
7. Can I freeze it?
   Freezing is possible, but rice texture may soften.
8. How do I keep rice fluffy?
   Keep heat low and let it rest before serving.
9. Can I double the recipe?
   Yes, use a larger skillet.
10. What adds freshness at the end?
    Lime juice makes a big difference.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.