Name: One-Pan Chicken With Rice and Beans
Prep time: 40 min
Total time: 75 min
Ingredients: 0.25 pound thick-cut bacon (about 3 slices), cut into ¼-inch pieces; 6 bone-in, skin-on chicken thighs; 0.75 teaspoon ground cumin; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1 small yellow onion, finely chopped; 0.5 green bell pepper, diced; 5 cloves garlic, thinly sliced; 1.5 cups long-grain white rice; 1 teaspoon dried oregano; 2.5 cups low-sodium chicken broth; 1.75 cups cooked black beans

One-Pan Chicken With Rice and Beans

4.8

(5)

5 Reviews

Juicy chicken thighs star in this easy take on moros y cristanos.

Martha Stewart

Updated on December 19, 2024

Prep Time:

40 mins

Total Time:

1 hr 15 mins

Servings:

4 to 6

We love a one-pan recipe and this easy take on Cuban chicken and rice with black beans has a lot to offer. Not only is it all made in one ovenproof skillet but it uses juicy, flavorful chicken thighs and canned black beans so it’s packed with protein. There’s also bell pepper, onion, plenty of garlic, and white rice. After browning the meat and vegetables on the stovetop, the rice and broth are added and the dish is transferred to the oven where it cooks for 25 minutes hands-free, leaving you time to take care of other things. Then dinner is ready—and it will be delicious.

Use any kind of canned beans for this recipe. Swap the black beans for cannellini or pinto beans or use whatever beans you have on hand.

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Ingredients

¼ pound thick-cut bacon (about 3 slices), cut into ¼-inch pieces
6 bone-in, skin-on chicken thighs
¾ teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
½ green bell pepper, diced
5 cloves garlic, thinly sliced
1 ½ cups long-grain white rice
1 teaspoon dried oregano
2 ½ cups low-sodium chicken broth
1 ¾ cups cooked black beans (from a 15.5 ounce can)

Directions

Preheat oven; brown bacon:

Preheat oven to 375°F. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate.
Brown chicken:

Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
Cook onion, bell pepper, and garlic:

Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
Add rice and herbs, then add broth, beans and bacon:

Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper.
Add chicken and bring to boil; transfer to oven:

Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.