Name: Mexican Chicken and Rice with Black Beans
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 pounds chicken thighs, boneless; 2 tablespoons oil (for searing the chicken); 1 1/2 teaspoons salt; 1 1/2 teaspoons ancho chili powder; 2 teaspoons dried cumin; 2 teaspoons dried coriander; 2 teaspoons dried oregano; 1 teaspoon black pepper; 1 bunch cilantro, reserve sprigs for garnishing, chop the rest, including the tender stems; 1 green bell pepper, large pieces; 1 jalapeno, rough chop- seeds removed if desired- add less for less spice; 1/2 yellow onion, roughly chopped; 6 cloves garlic, roughly chopped; 2 x 14-ounce cans of black beans, drained (3 cups, cooked with salt); 1 1/2 cups long-grain white rice, like basmati; 2 1/4 cups chicken broth (low sodium)

This one-pan Mexican chicken and rice with black beans features seared, spice-rubbed chicken thighs nestled into savory sofrito rice. A hearty, flavorful dinner ready in under an hour.

Braiser with Mexican chicken, rice, and black beans, topped with lime wedges, quartered cherry tomatoes, fresh cilantro, and a serving spoon.

This Mexican chicken and rice is a quick, easy dinner that's always a hit, especially with teenagers! My son loves this one and always looks forward to the leftovers. The next morning, he'll turn it into a hearty egg scramble or tuck it into tacos and burritos for an easy, protein-packed meal.

Juicy, seasoned chicken thighs cook up incredibly tender and are packed with bold, savory flavor. Nestled into sofrito-rice along with fiber-rich black beans, it's the kind of meal you'll find yourself making on repeat - simple enough for busy weeknights, but delicious enough that everyone comes back for seconds.

Why you’ll love this Mexican Chicken and Rice recipe!

Simple, yet full of bold flavor. This recipe uses familiar ingredients but shows how even the simplest can work together for deep, aromatic flavor. Ancho chili, cumin, coriander, and oregano spice the chicken, while a veggie paste (sofrito) of cilantro, peppers, onion, and garlic seasons the rice. Tonia‘s recipe is quite brilliant!

Made in one pot for easy cooking and clean-up. The chicken sears, then finishes cooking in the pot while the rice simmers. Perfect for busy weeknights when you need something a little more hands-off with minimal dishes.

Makes the BEST leftovers. Repurpose into other meals. Add eggs for a hearty breakfast or tuck into tacos or burritos.

Mexican Chicken And Rice Ingredients

ingredients for Mexican chicken skillet - jar of broth, plate of chicken thighs, jalapeño, green bell pepper, cilantro bunch, bowl of black beans, onion, garlic cloves, small dish of spices, small bowl of rice.

Chicken: Use boneless chicken thighs. They get more meltingly tender with time. While you can use skinless chicken breasts, you may want to cook them separately to prevent overcooking. You can also try mixing in rotisserie chicken or cooked chicken at the end.
Rice: Long-grain rice works best for this recipe. Basmati or jasmine rice.
Black beans: Use canned beans or cook black beans from dried.
Spices: Ancho chili powder, dried cumin, dried coriander, dried oregano, black pepper, and salt.
Veggie herb paste: Fresh cilantro, green bell pepper, jalapeño, yellow onion, and garlic cloves.
Chicken broth: Use low-sodium chicken broth.

How to Make Mexican Chicken And Rice

1. Mix the spice rub. Add salt, ancho chili powder, cumin, coriander, oregano, and black pepper to a small bowl and mix. Measure 1 tablespoon of the spice rub and set it aside.

2. Dry rub the chicken. In a large bowl, toss the chicken thighs with the larger portion of the spice rub.

glass mixing bowl with dry rubbed chicken thighs and tongs.

food processor with green veggie herb paste.

3. Blend the sofrito. Add bell pepper, jalapeño (remove seeds or omit for less spicy), garlic, onion, cilantro (leaves and tender stems; reserve a few sprigs for garnish), and 1 tablespoon of the spice mix to a food processor or blender and pulse until mostly smooth.

4. Sear the chicken. Warm a large pan, braiser, or cast-iron skillet (3-quart with a tight-fitting lid) on the stovetop. Add olive oil and sear the chicken over medium-high heat for 5 minutes, or until golden brown. Flip and sear 2-3 minutes. The chicken does not need to cook through, as it will continue to cook with the rice. Remove and set aside.

Dutch oven with seared chicken thighs with Mexican spices.

Dutch oven with green veggie herb paste spread across the bottom.

5. Cook the sofrito and assemble the pot. Cook the sofrito paste in the pan over medium-low heat for about 8 minutes, or until slightly dried. Stir in the rice, then press it into an even layer (to keep it under the broth for even cooking). Add the beans, then broth, and arrange the chicken, crustier side up, on top.

Dutch oven with long grain rice pressed into veggie herb paste.

seared Mexican chicken on bed of black beans in a braiser.

6. Simmer. Bring the pan to a gentle boil, then reduce to a simmer. Cover with a tight-fitting lid, or use a piece of foil and a lid over top. Cook for 35 minutes, or until the rice is tender. Add a splash of broth or water and steam for an additional minute or two.

7. Serve. Garnish with fresh tomatoes, avocado, pickled onions, sour cream, hot sauce, cilantro sprigs, warm tortillas, or tortilla chips.

Mexican chicken skillet with rice and beans, lime wedges, and fresh cilantro.

Chef’s Tips

Pat the chicken dry before searing. To get a good sear and to develop a crust, make sure the chicken is dry before rubbing it with the spice blend.
Pulse the sofrito (veggie herb paste), don’t blend. Pulse in a food processor or blender until mostly smooth. You want some texture to be preserved rather than it being ultra smooth.
Press the rice into the bottom of the pan before adding the beans and broth. This step helps keep the rice beneath the broth for evenly cooked grains. Add the beans before the broth to keep the rice in place.
Use a tight-fitting lid. This helps the rice cook evenly and within 35 minutes or so. If you don’t have a tight-fitting lid, place a piece of foil over the pot with a top lid to create a tight seal.
If after 35 minutes, the rice isn’t fully cooked, add a splash of broth or water and cook for a few more minutes.

Serving Suggestions

Toppings: Serve the Mexican chicken skillet with your favorite toppings, such as tomatoes or pico de gallo, avocado or guacamole, pickled onions, sour cream, hot sauce, cilantro, warm tortillas, or tortilla chips or tortilla strips.
Cheese: Serve with cotija, or sprinkle with grated cheese and pop the oven-safe skillet in the oven beneath the broiler to melt and broil for a minute.
Sauce: You could also spoon sauce over top of the Mexican chicken and rice for a boost of flavor! Try our Chipotle Ranch, Cilantro Lime Dressing, or Creamy Avocado Sauce.
Salad or side: This is a satisfying meal on its own, but for a healthy pairing, we like to serve this with a fresh salad, like Mexican Papaya Salad, Mexican Slaw, Jicama Salad, or Avocado Salad. It’s also nice with a side of vegetables, like Mexican Corn (Esquites), Sweet Potatoes, or Smoky Cauliflower!