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Chipotle Chicken with Black Beans and Rice is a fast and easy meal
Even though we are now empty nesters, I still appreciate a meal I can have ready with minimal fuss and bother. Chipotle Chicken with Black Beans and Rice is all of that. It’s also made with ingredients that I nearly always have on hand.
Rice, canned beans and tomatoes, broth, onions and spices are from the pantry. Celery, sweet peppers and chicken breast from the fridge. These ingredients can be used to make other dishes too, like Quesadillas and Dinner Bowls. Give me a meals I can top with melty cheese, sour cream and avocados and I’m a happy woman.
this recipe was originally developed for the McCormick company.
One hour from start to finish
I think even a pretty inexperienced cook could have this on the table in an hour, and faster yet if you know your way around the kitchen at all. It’s also the kind of recipe I started my girls on when they were learning to cook because it combines a number of useful techniques that translate well to other recipes.
Chipotle Chicken with Black Beans and Rice is a one-pan meal
Often when you see recipes for one-pot meals, it’s kind fudging the reality. This one though completely cooks in one pan. The pan pictured is this one, but I often use one of my big stainless steel saute pans. I’m trying to get away from non-stick as much as possible, but I originally created this recipe a few years ago.
Season the chicken ahead of time
Cut boneless, skinless chicken breast in 3/4 inch cubes, and season them with salt and chipotle chili powder. You can do this in the morning before you leave for work, or even the night before. Cover the bowl and stick it in the fridge until about 30 minutes before you want to cook it. This is dry-brining the chicken, and keeps it from getting dried out while cooking and increases the flavor. Even 30 minutes make a big difference in the juiciness, so don’t worry if that’s all the time you have.
Saute the chicken first
Heat a couple tablespoons of oil in the pan and saute the chunks of chicken, until they have some seared spots here and there. Remove the chicken and set aside – you’ll add it back to the pan for the last ten minutes of cooking.
Here’s how to make Chipotle Chicken with Black Beans and Rice
Chipotle Chicken with Black Beans and Rice
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 lb. skinless boneless chicken breasts
- 1 1/2 teaspoon chipotle chili powder, divided
- 1/2 teaspoon kosher salt
- 1/2 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced sweet green pepper
- 16 ounce can diced tomatoes
- 15 ounce can black beans, drained and rinsed
- 1 cup Jasmine or white rice
- 1 1/2 cup chicken broth or water
- 2 teaspoons dried oregano leaves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon granulated onion powder
- 3/4 teaspoon granulated garlic powder
- 1/2 teaspoon kosher salt to taste
- optional: grated cheese, sliced scallions, sour cream, diced avocado
Instructions
- Trim any fat from chicken breasts and cut into 3/4 inch cubes.
- Sprinkle evenly with 1/2 teaspoon of the chipotle chili powder and salt, and mix to coat all sides. Cover and allow to sit at least 30 minutes, if you have time. This can be done up to 24 hours ahead of time and kept in the refrigerator.
- Heat the olive oil in a large non-stick saute pan, until it shimmers.
- Place the chicken in the pan, in a single layer, leaving space between the pieces so that they will brown.
- 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.
- Once both sides are browned, remove to a bowl and set aside.
- 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 starting to soften.
- Add the entire can of tomatoes and juice, the rinsed beans and the rice, and stir to combine.
- Stir in the chicken broth and add all of the spices, stirring those in as well.
- 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.
- Add the chicken pieces back to the pan, cover again, and cook another 5 or 10 minutes, until the rice is cooked through.
- Let the pan sit for 5 minutes, and then serve, with the optional garnishes, if you wish.
Notes
Nutrition
See? A beautiful one pan meal!
Even though it’s just the two of here most of the time, I can appreciate a meal that doesn’t take up a lot of my busy day. And when the family is here, I don’t have to slave away in the kitchen for a long time to serve up a yummy meal for everyone.
Can this recipe be doubled?
Chipotle Chicken with Black Beans and Rice a perfect example of a recipe that can be doubled. You just increase the amounts of everything by two. Except for the time- that stays the same. A win-win!
How should I store leftovers?
As is often case with any dish containing a tomato mixture, this dish probably tastes even better the next day. Store leftovers in a tightly covered container and refrigerate. It will easily keep for several days. It can be reheated on the stove top, in a toaster oven or microwave.
If you want to take this meal to a neighborhood potluck or family get-together, you can pile the finished dish into an oven-safe dish, top with cheese and run under the broiler to melt the cheese. Top with dollops of sour cream, sliced green onion and diced avocado, or bring along dishes of the topping to be added by guests.
I hope you enjoy this easy and flavorful Chipotle Chicken with Black Beans and Rice!
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There must be so much flavour in this dish. I think this is a perfect mid-week meal for my family xx
Thanks Charlie – I hope you have the chance to give it a try!
What a great family meal – my girls would love this – happy to discover your lovely blog.
Mary
Thank you Mary, and welcome!
Wow that looks seriously unbelievable!!
Thanks Jocelyn – hope that you give it a try!
Wow, does THAT look good! It’s my kinda meal…all in one pan, lots of flavor and spice. Well done!
Thanks Dorothy – a huge favorite here for all of those reasons!
Perfect family dish! My boys will love it!
I hope that you give it a try Adriana!
I think family meals are important and especially so when every member is in attendance. I’m sure they would be with a meal like this!
Thanks Maureen, and I totally agree – it’s the best part of the day!
This is definitely my kind of dish…lots of flavors going on.
Thanks for your kind words Karen!
I am craving this now. Definitely might make it into my lunch box next week!
I hope so, Debra – it is really good reheated!
This looks really, really good! I love Tex-Mex foods and this looks super flavorful.
Thanks Amy!
My kids would go nuts for this, Donalyn. We will be having it this week! Hope you have having a great weekend!
Thanks Sallie – and I hope the same for you!
This is a great, hearty meal my family would love.
Thank you Barbara – I hope that you get to give it a try!
This looks amazingly yummy – I have a feeling it will be a new favorite around our place! Awesome!
Thanks Bonnie, and I hope you are right!
I believe the same way about eating dinner together, and that was my parents’ belief too. Even though we’re all busy, I think those dinner time that we sit together everyday is more important than having a vacation together. And I hope to create a good meal like this one! It looks delicious, and I know this will keep whole family happy…. 🙂
Thanks Nami & I agree that it is really a special part of family life to share those meals. A dish like this is so easy that it makes it much more doable!
Lots of flavor in this yummy family dinner!
Thanks JGC!