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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
Cook Time 25 minutes
Total Time 35 minutes
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.