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Delicious plate of Chicken and Rice with Black Beans and Corn, showcasing juicy flavors.

Chicken and Rice with Black Beans and Corn: Juicy Bliss!

A one-pan dish that combines tender chicken, hearty black beans, and sweet corn for a flavorful and nutritious dinner that brings families together.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 377
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts, diced Opt for lean cuts for a healthier version.
  • 1 cup long-grain white rice, rinsed Brown rice can be used for more fiber.
  • 1 can (15 oz) black beans, drained and rinsed Work with canned beans for convenience, or use dried beans soaked overnight.
  • 1 cup frozen corn, thawed Fresh corn can be used when in season.
  • 1 medium onion, chopped Shallots can provide a sweeter profile.
  • 2 cloves garlic, minced Adjust to your taste preference.
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 2 cups chicken broth Vegetable broth works just as well for a veggie twist.
Garnish
  • to taste fresh cilantro, chopped
  • for serving lime wedges For a fresh burst.

Method
 

Cooking
  1. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.
  2. Add the chopped onion, garlic, and bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables are softened.
  3. Stir in the cumin, chili powder, salt, and pepper, cooking for an additional minute until fragrant.
  4. Add the rinsed rice, black beans, corn, and chicken broth to the skillet. Bring to a boil.
  5. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
  6. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Notes

For added creaminess, stir in a dollop of sour cream or Greek yogurt just before serving. Customize the spice level by adding jalapeños or hot sauce, depending on your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for easy reheating within three months.