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One Pot Mexican Black Bean Chicken

One Pot Mexican Black Bean Chicken is a weeknight dinner where diced chicken, rice, and black beans cook together in one pot. Simmer until the rice is tender and the broth is absorbed, then finish with melted Mexican cheese for a creamy, hearty bite.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

chicken
  • 1.5 lb boneless skinless chicken breasts, diced
base
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup corn kernels
  • 2 cups chicken broth
seasonings
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
finish
  • 1 cup shredded Mexican cheese blend
  • 0.25 Fresh cilantro for garnish
  • 0.25 Lime wedges for serving

Equipment

  • 1 Dutch oven

Method
 

Brown the chicken
  1. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat until shimmering. Add the diced chicken and cook for 4–5 minutes until lightly browned.
Cook the aromatics
  1. Add the diced onion to the pot and cook for 3 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Simmer the one-pot rice
  1. Add the rice, black beans, diced tomatoes, corn, chicken broth, chili powder, cumin, paprika, salt, and black pepper to the pot. Stir well and bring the mixture to a gentle boil.
  2. Reduce the heat to low, cover, and simmer for 20–22 minutes until the rice is tender and the liquid is absorbed. Keep the pot covered during simmering so the steam cooks the rice evenly.
Melt cheese and serve
  1. Sprinkle the shredded Mexican cheese blend evenly over the top. Cover for 2 minutes until melted, then turn off the heat.
  2. Garnish with fresh cilantro and serve with lime wedges.

Notes

For best texture, use long-grain white rice and keep the heat at a true gentle low simmer after boiling—rushing can leave rice undercooked. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently with a splash of broth if needed. Freezing is not recommended because the rice can soften too much after thawing. For a dairy-free swap, use a dairy-free shredded cheese blend and melt it on top just before serving.