One Pot Beans, Chicken and Rice
This is pretty much a burrito bowl made in a single pot. Even the rice gets cooked right in! So easy for those weeknights!
I almost came home with a puppy today, which would tally up to a total of three dogs at home. I was really close. The only thing that stopped me was that someone already adopted him a second before me.
So I think I may just drown my puppy sorrows in this one pot burrito bowl since burrito bowls are pretty much the best thing since sliced bread.
And since puppy 3 is not with me, I’ll douse this with extra sour cream, salsa and guacamole. No judgment, please.
One Pot Beans, Chicken and Rice
This is pretty much a burrito bowl made in a single pot. Even the rice gets cooked right in! So easy for those weeknights!
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 2 cups vegetable broth
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can whole kernel corn, drained
- 2 cups instant white rice
- 2 Roma tomatoes, diced
- Juice of 2 limes
- 2 teaspoons lime zest
- ¼ cup chopped fresh cilantro leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in vegetable broth, beans and corn. Bring to a boil; stir in rice and cover. Remove from heat.
- Let stand 5 minutes or until broth is absorbed. Stir in tomatoes, lime juice, lime zest and cilantro; season with salt and pepper, to taste.
- Serve immediately.
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This was terrific and easy. My son always wants “rice and chicken,” which gets boring after a while. I used instant brown rice, which added 5′ to the cooking time; but this was tasty, easy, and healthy.
Hello, I was wondering if it’s possible to make this in a rice cooker? Thank you.
Hi EM! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi there! I LOVE that you have the nutrition facts below the recipe! Could you tell me what one serving size would be, though, please? Thanks!
Roughly 1-2 cups.
can I do all of this in a crock pot ? Also can I use brown rice instead… ?
Brown rice can be substituted but cooking time may have to be adjusted accordingly.
Also, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
Hi there! Can you substitute the vegetable broth with chicken broth?
Yes, absolutely.
Hi, this recipe looks great! Hearty yet light. I’m hoping to make this for a friend as she just had a baby and I plan to stock her fridge! How long would this keep in the fridge once cooked? In the freezer, if at all?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze (or refrigerate)! Please use your best judgment for freezing and reheating.
Hello Chungah,
The instant rice should be poured uncooked or cooked?
Thank you…Brenda
The instant rice should be uncooked to begin with – that’s the beauty of a one pot meal! 🙂
Chungah, what brand of instant rice do you use? I made this recipe today for the second time in a month, and ran into the same problem as I did the first time I made it: there was an excess of liquid in the bottom of the pot after it should have been absorbed by the rice – so much so that it had to be drained. I followed the directions to the letter, and used the right kind of instant white rice (I even let it sit covered for longer than 5 minutes when I discovered the excess water). The amounts in the recipe match the required amounts on the rice box (2:2), so I’m not sure what’s going on. I’m wondering if it’s a difference in brands or something…?
Hmmmm, I’m not entirely sure if there should be a difference. I have actually used different brands in this recipe depending on what my grocery store carries and I have never had an issue with excess liquid.
I just made this for dinner and it was so delicious and easy. I added a few extra veggies (peppers and kidney beans) and spices (chili pepper and cumin), but I kept everything else the same. Thanks for a great recipe!
Would the recipe change if you didn’t use meat? I want eat this without the meat. Do I need to add more or less vegetable broth If I don’t without meat?
Nicole, you can use the same amount of vegetable broth as there is a 1:1 ratio for instant rice to water/broth, but you may want to increase the amount of the other ingredients (beans, corn, tomatoes) to compensate for omitting the chicken.
You think this is delish, try the wonderful salmon in foil!!!! I love these receipes!
I love you recipes. The simple ingredients are so easy and good. But I have never really thought about leaving a comment….until we made the one pot bean, chicken and rice dish. This is soooooooo good it will be on our monthly menu probably weekly menu. Thank you for the easy healthy meals.
I made this dish this past weekend and it was a huge hit in my household. I used brown rice instead of white rice. It was delicious! This will be my new go-to meal.
Thank you for your wonderful recipes! I love your site, everything looks so yummy, I can’t wait to try more. In your pics the corn looks roasted. Did you pre-roast them in the oven? I’m not sure, is that how to roast canned corn?
Julie, you can substitute frozen roasted corn kernels, which is typically sold at Trader Joe’s.
No Trader Joe’s anywhere close to where I live, however, I found a recipe using frozen corn (16 oz. bag) cooking in a little oil, salt and pepper to taste, and 1/2 tsp. chili powder. Might be worth a try.
Hi y’all. I just tried this tonight for dinner. I did a few things differently:
1 – I used breasts instead of thighs
2 – I used a can of diced tomatoes with zesty green chilies instead of jalapenos
3 – I sprinkled on some mexican blend cheese at serving.
Really yummy dish!
This seems like a perfect way to get that burrito bowl fix without even leaving the house! I am a huge fan of southwestern flavors, so this is right up my alley. Looking forward to trying this!
Have just discovered your website today, I have already saved SO many recipes to make soon. My mouth is watering!
And as someone who works in the animal rescue world-I can tell you it was fate! If it was meant to be it would be home with you. Maybe next time!
What adjustment would you recommend for using brown rice? I love your recipes! Thanks for taking the time to make them healthy and the photos are lovely!
You may have to adjust cooking time as needed.
As I have suggested previously, cook a large batch of your favorite rice your way; freeze it in smaller portions in zip lock bags, defrost, add to the main recipe allowing time to heat through. You have the recipe to your liking.
Elizabeth, I always have leftover rice on hand. Would I add less broth to the recipe if I’m using precooked rice? Not sure how it would work. Don’t want a soggy mess!
At least it’s healthy! I would probably drown my puppy sorrows in ice cream. This looks so good!
This is such a great idea, I’m running out of things to make for dinner!