One Pan Chicken Black Beans and Rice 🫘

You won’t believe the result of this One Pan Chicken Black Beans and Rice when you make it! This takes all of five minutes to prepare and I won’t be surprised if you don’t stand in front of a pan making rice and beans ever again. The rice comes out perfectly moist and separated with a delicious flavor the way rice should be. Follow my directions from this blog exactly and I have a sneaky suspicion this One Pan Chicken Black Beans and Rice will be on your dinner rotation weekly because your family and especially your kids will feel like they’re eating at a restaurant when they try it. You can change this recipe up and I will give you some ideas below. For example, if your kids don’t like the beans you can omit the beans and just have a delicious Spanish style chicken and rice dinner. However, this is a complete meal and perfect for an easy weeknight when you don’t feel like cooking after work. Let’s make it!

I absolutely love this Vietri Bakers Blue Small Rectangular Serving/Baking Dish! This dish is durable, provides even heat distribution, and it is perfect for your deep dish casserole baking dish needs. I also love that it is dishwasher, microwave, freezer, and oven safe!



















🗒 More Delicious Chicken and Rice Dinners
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Absolutely!
Yes! Just make sure the corn is fully drained before adding it in.
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One Pan Chicken Black Beans and Rice
Ingredients
- 2 cups Spanish style rice
- 15.5 oz can black beans drained & rinsed
- 2 ⅔ cups chicken stock
- 8 oz can tomato sauce
- ½ a white onion chopped
- 2 tbsp olive oil
- 2 lbs boneless skinless chicken thighs
- 1 tbsp complete seasoning
- 1 tbsp adobo all purpose seasoning
- 2 tsp paprika
Instructions
- In a baking dish add in the rice and black beans. In a large measuring cup or bowl, combine the chicken stock and tomato sauce. Pour that chicken stock mixture into the baking dish with the rice and beans. Sprinkle in the chopped onion and drizzle in the olive oil. Give that a stir.
- Now, season both sides of the chicken thighs with complete seasoning, adobo, and paprika. Place the seasoned chicken thighs in the baking dish.
- Cover the baking dish TIGHTLY with aluminum foil and bake it in the oven at 350°F for 1 hour and 5 minutes. Once it’s done, remove the tin foil, raise the rack up to the upper third of the oven, and bake it uncovered at 400°F for 10-15 minutes until the chicken is browned.