Chipotle Chicken Black Beans & Rice
Prep time
Cook time
Total time
Recipe type: Main Dish, Poultry
Serves: 6
  • 1 tablespoon olive oil
  • About 16 ounces skinless, boneless chicken breasts
  • ½ teaspoon McCormick Chipotle Chili Pepper
  • ½ teaspoon kosher salt
  • ½ cup diced yellow onion
  • ½ cup diced celery
  • ½ cup diced sweet green pepper
  • 1 14 ounce can diced tomatoes with green chilies
  • 1 15 ounce can black beans, drained and rinsed
  • 1 cup Jasmine or white rice
  • 1 & ½ cup low sodium chicken broth
  • 2 teaspoons McCormick oregano leaves
  • 1 teaspoon McCormick smoked paprika
  • 1 teaspoon McCormick ground cumin
  • 1 teaspoon McCormick onion powder
  • 1 teaspoon McCormick chipotle chili pepper
  • ¾ teaspoon McCormick garlic powder
  • additional salt, to taste
  • optional garnishes: grated Mexican blend cheese, thinly sliced scallions, chopped avocado, sour cream
  1. Trim any fat from chicken breasts and cut into ¾ inch cubes.
  2. Sprinkle evenly with the ½ teaspoon chipotle chili pepper and salt, and mix to coat all sides.
  3. Heat the olive oil in a large non-stick saute pan, until it shimmers.
  4. Place the chicken in the pan, in a single layer, leaving space between the pieces so that they will brown.
  5. Saute until the first side has some color and then flip each piece to brown the second side. The chicken doesn't have to be cooked through in this step - it will finish cooking later on.
  6. Once both sides are browned, remove to a bowl and set aside.
  7. Lower the heat and if needed, add another teaspoon of oil to the pan, and saute the onion, celery and green pepper for about 5 minutes, until the onion is translucent and the celery and green pepper are stating to soften.
  8. Add the tomatoes, drained and rinsed beans and the rice, and stir to combine.
  9. Stir in the chicken broth and add all of the spices, stirring those in as well.
  10. Bring up to a simmer, leave the heat on medium, cover the pan and cook for about 20 minutes, stirring about every 7 or 8 minutes.
  11. Add the chicken pieces back to the pan, cover again, and cook another 5 or 10 minutes, until the rice is cooked through.
  12. Let the pan sit for 5 minutes, and then serve, with the optional garnishes, if you wish.
Recipe by The Creekside Cook at