One Dish Chicken, Black Beans, and Rice
One Dish Chicken, Black Beans, and Rice for an easy weeknight dinner. Even the rice cooks in the pan! I’m always looking for an easy dinner that I can just throw together and then forget about it. This One Dish Chicken, Black Beans, and Rice is just that!
One Dish Chicken, Black Beans, and Rice
Can I tell you that I’m really craving Mexican food these days. I’m from Arizona and we have the best Mexican food in my opinion. Florida, not so much. There are a few places that attempt it out here but mostly they specialize in Cuban and Haitian food.
I’m all about making my life easier which is why I love one-pan meals. I’ve taken it up a notch with this chicken dinner by making it a one dish meal where the rice actually cooks in the oven.
That’s right. Throw it all in a baking dish and forget about it.
Tips for making this One Dish Chicken, Black Beans, and Rice:
- Usually I don’t love thick chicken breasts and cut mine in half lengthwise for most of my recipes. This recipe is different. Because we are cooking it for a full 45 minutes for the rice to get done the chicken breasts can and should be thick so they don’t dry out. Chicken thighs would be great as well.
- For this recipe you can use mild or medium enchilada sauce. If I’m making it for my kids I always use mild enchilada sauce.
OTHER MEXICAN RECIPES:
- One-Pan Mexican Chicken and Rice
- Chicken and Black Bean Flautas
- Individual Seven Layer Dips
- Mini Chicken Chimichangas
- Easy Beef Burrito Skillet
- Green Chile Smothered Burritos
- Pico de Gallo
- Baked Chicken Chimichangas
- One-Pan Chicken Fajitas Rice
One Dish Chicken, Black Beans, and Rice
Ingredients
- 1 cup uncooked long-grain white rice
- 1 cup chicken broth
- 1/4 cup salsa
- 2 tablespoons butter, melted
- 1/4 teaspoon salt, more to taste
- 1 15 ounce can black beans, rinsed and drained
- 1 lb boneless skinless chicken breasts
- 1 10 ounce can enchilada sauce
- 1 cup shredded cheddar cheese
- 2 tablespoons green onions
Instructions
- Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- Add the rice, broth, salsa, butter, and salt to the pan and whisk together. Sprinkle the black beans on top.
- Lay the chicken breasts on top and pour the enchilada sauce on top of the whole dish.
- Cover tightly with foil and bake for 45-55 minutes or until chicken is no longer pink. Remove the chicken from the dish and stir rice. Replace the chicken and sprinkle with cheese. Cover with foil and let the cheese melt. Sprinkle with the green onions.
My daughter loved this! It easily froze to heat up later too. I ended up making my own enchilada sauce. That was an easy Google search and I could spice it up a little more. My rice was still hard and watery in 55 min in casserole pan. But threw in microwave for 5 min and turned out great.
Glad it worked out in the end
My husband says this recipe is a “keeper” I’m not a real rice fan & neither is he, but we thought this was very good, and it was easy.
so glad you liked it
This was SO good and ridiculously easy! Thank you! I’m definitely adding this to my weekly rotation 🙂
Thank you!
I doubled this recipe and my whole family of 6 enjoyed it!
Awesome!
I’ve cooked this twice and my rice is never finished.  I’ve followed this recipe to the letter.  What could be wrong?
How long did you bake it for?
Great recipe! Made it last night and received rave reviews from husband and teen. Will make this dish again!
Good to hear that!
Made this tonight. It was really good. I did add a little extra salsa. Baked it longer than it says to get rice done. Will make this again. Yum!
Happy to hear that!
Something obviously got lost in the translation from the original Australian. Use two cups of broth not one. Add garlic, cumin and cayenne if you don’t want hopelessly Bland rice. He’s twice as much salsa and pour it over the top then sprinkle on half the cheese. Baked covered for 25 minutes. Remove cover and add the remainder of the cheese and bake another 5 minutes.
Thanks Peter for the tips.
End it o otoÂ
Do NOT add two cups of chicken broth. Tried it and was way too watery. There is enough liquid in the salsa and the chicken juices to help cook the rice. The original recipe is perfect and is not bland.
We really liked this dish! I didn’t have any chicken broth, so I added chicken taco seasoning, garlic powder, and some dried scallions to water. I also added a can of corn. I love having easy 1 dish baked go-to’s when my brain is too tired at the end of the day.
So glad you liked it!
Could you use instant brown rice in this? How would the cook time compare? I plan to cook the chicken ahead of time and shred it if that matters.Â
Brown rice usually takes twice as long to cook!
How would you adapt to using brown rice instead of white rice in this recipe and others?
Brown rice takes about twice as long as white rice so you may need to add time to the rice. Just check it out after 40 minutes and add time from there.
This was fantastic!! Will be making this again for sure.
Thank you! Thank you!
Can you prep this the night before or would the rice absorb the liquid?
Um it would definitely start to absorb the liquid so I’m not sure.
Can’t pass up a good, easy dinner recipe for those crazy week nights. Pinned!
Thank you!
Does this double well?Â
Absolutely! But you would need a bigger pan.