One Pot Chicken and Yellow Rice
This easy One Pot Chicken and Yellow Rice with Beans is the ultimate weeknight dinner. Made with boneless skinless chicken thighs, a convenient 16-oz Mahatma yellow rice packet, and a can of beans, it’s hearty, flavorful, and ready in under 40 minutes. This dish came out so delicious, and to be honest this is just a delicious healthy meal that can make you feel better no matter what you’re coming down with! If you want more recipes like this I’ll link a bunch of my One Pot recipes here for you to find!
Don’t skip the Sazón — it’s what takes this from ordinary to extraordinary.
It’s important to toast the rice in the pan at a medium-low heat continuously for about 3 minutes for the best flavor.
My favorite brand for bay leaves is always Badia — they smell so fresh and so delicious.
Tomato bouillon is one of my secret ingredients to the best, most delicious food.
I used 5 cups of water in this recipe. You can replace it with 5 cups of chicken stock, but you really don’t need to because there’s already tons of flavor.
I used my Copper Chef pan here, but since this exact size isn’t available on Amazon, I recommend this large HexClad pan with lid
👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
🎥 Items Featured in the Video
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🤔 Common Questions
For authentic flavor, go with small red beans or pink beans. Black beans also work if that’s what you have.
Yes, but thighs stay juicier and more flavorful in one-pot recipes like this.
One Pot Chicken and Yellow Rice
Equipment
Ingredients
- 2 –2.5 lbs boneless skinless chicken thighs cut into chunks
- 1 packet Mahatma yellow rice 16 oz
- ½ tablespoon jarlic or fresh garlic, minced OR 4–5 cloves fresh garlic
- 3 –4 green onions cut into halves or thirds (for flavor, removed later)
- 1 carrot thinly sliced into rounds (optional to remove later)
- 1 can 15 oz small red beans, pink beans, or kidney beans, drained & rinsed
- 2 tsp Knorr tomato bouillon with chicken flavor
- 1 packet Sazón with coriander & annatto
- 2 tsp Adobo seasoning
- ½ tsp black pepper
- 3 –4 tbsp olive oil
- 1 bay leaf optional
- 5 cups water
Instructions
- Season the chicken
- Toss chicken chunks with sazón, adobo, and black pepper.
- Brown the chicken
- Heat olive oil in a large pot or Dutch oven. Brown chicken on both sides (doesn’t have to be cooked through). Remove and set aside.
- Build the flavor base
- In the same pot (using the same oil from the chicken), add carrot slices and green onion stalks. Sauté over medium-low heat for 5–6 minutes until softened and fragrant. Add garlic and cook for 1 minute more.
- Toast the rice
- Add the 16-oz yellow rice packet directly into the pot with the vegetables. Sauté over low–medium heat for 3–5 minutes, stirring continuously so the rice doesn’t burn.
- Add liquid and seasonings
- Stir in 5 cups water, tomato bouillon, bay leaf, and the drained beans. Return chicken to the pot. Bring everything to a boil.
- Simmer
- Once boiling, cover the pot and reduce heat to very low. Simmer for 25–30 minutes without uncovering.
- Check & finish cooking
- After 30 minutes, give the pot one quick stir, re-cover, and cook another 10 minutes on very low heat.
- Rest & fluff
- Remove from heat. Let stand uncovered for 10 minutes before serving. Fluff with a fork and enjoy.
Video
What could I use in place of tomato boullion?
Hey! 😊 You can totally swap the tomato bouillon — a few easy options:
• Use chicken broth instead of the water + bouillon (same amount).
• Or mix a little tomato paste (about ½ tbsp) with regular chicken bouillon or broth to get that same flavor.
• Even a splash of tomato sauce works in a pinch!