One Pan Chicken Black Beans and Rice

Main Course

90 min

6 servings

600 kcal / serving

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!

Ingredients

multiply by

2 cupsspanish style rice
15 ½ ozcan black beans (drained & rinsed)
2 ⅝ cupschicken stock
8 ozcan tomato sauce
½a white onion (chopped)
2 tbspolive oil
2 lbsboneless skinless chicken thighs
1 tbspcomplete seasoning
1 tbspadobo all purpose seasoning
2 tsppaprika

Directions

1
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.
2
Now, season both sides of the chicken thighs with complete seasoning, adobo, and paprika. Place the seasoned chicken thighs in the baking dish.
3
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.