One Pot Chicken and Yellow Rice

Melissa Jo

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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!

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 6 people

Course: Main Course

Cuisine: American

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

Equipment

1 HexClad Pan

Method

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.