Recipe Collection: Mexican Chicken with Rice and Beans

Written by Kate Tietje and updated by Sarena-Rae Santos in December of 2023. 

I had this on my meal plan once and then “chickened out” (haha) before actually making it.  I went with a normal chicken-and-rice dish instead.  Then I put it on my meal plan again, determined to do it.  I soaked and cooked the beans, mixed everything in the dish, and then…

YUMMY.

Why didn’t I do this sooner?!  Not to mention, it’s a filling, balanced, cheap, and an overall easy meal.  I think it will grace my meal plans every week or two now.  Just delicious.

Mexican Chicken and Rice with Beans

Mexican Chicken with Rice and Beans

Ingredients:

  • 1 1/2 cups brown basmati rice
  • 2 cups chicken broth or stock
  • 1 cup tomato sauce
  • 1 cup cooked black beans (about 1/3 cup dry)
  • 1 cup peas
  • 2 carrots, peeled and sliced
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/4 tsp. oregano
  • 1 tsp. sea salt
  • 1 – 2 lbs. chicken

Directions:

Step 1: The night before, soak black beans in water (to cover by 1″) with a pinch of baking soda.

Step 2: The next day, cook the black beans in water until soft, about 45 min.  Drain and set aside.

Step 3: In a 9×13 baking dish, add your rice.

Step 4: Add stock.

Step 5: Add tomato sauce.

Step 6: Then spices.

Step 7: Add carrots, peas, and black beans.

Step 8: Stir it all together.

Step 9: Lay your chicken pieces on top.  I use leg quarters because they are cheap, and then I use the bones to make more chicken bone broth.  You can use drumsticks, bone-in breasts, boneless breasts…really whatever you want.  Ideally, the chicken should cover most of the rice.  If not, lightly cover with foil.  I don’t need to.

Step 10: Put it in the oven at 350ºF for about an hour.  Then it’s done.  If you already had pre-cooked beans in the fridge or freezer, this dish would come together in 10 minutes.  It is a no-brainer.

Serve it with shredded cheese (my favorite), slices of avocado, sour cream, fresh salsa — whatever you like and have on hand.  Pair it with a salad and fresh fruit (or canned in the winter), and you have a perfectly easy meal.  Baking it beforehand would make a great lunch, dinner, or even an on-the-go meal.

Depending on the type of chicken you use, this is a $5 – $6 meal, and it will feed a family of 4 – 6, possibly with leftovers.  You could add more beans if desired.

Mexican Chicken with Rice and Beans

Ingredients
  

  • 1 1/2 cups brown basmati rice
  • 2 cups chicken broth or stock
  • 1 cup tomato sauce
  • 1 cup cooked black beans about 1/3 cup dry
  • 1 cup peas
  • 2 carrots peeled and sliced
  • 1 tbsp. chili powder
  • 1 tbsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/4 tsp. oregano
  • 1 tsp. sea salt
  • 1 - 2 lbs. chicken

Instructions
 

  • The night before, soak black beans in water (to cover by 1") with a pinch of baking soda.
  • The next day, cook the black beans in water until soft, about 45 min.  Drain and set aside.
  • In a 9x13 baking dish, add your rice.
  • Add stock.
  • Add tomato sauce.
  • Then spices.
  • Add carrots, peas, and black beans.
  • Stir it all together.
  • Lay your chicken pieces on top.  I use leg quarters because they are cheap, and then I use the bones to make more chicken bone broth.  You can use drumsticks, bone-in breasts, boneless breasts...really whatever you want.  Ideally, the chicken should cover most of the rice.  If not, lightly cover with foil.  I don't need to.
  • Put it in the oven at 350ºF for about an hour.  Then it's done.  If you already had pre-cooked beans in the fridge or freezer, this dish would come together in 10 minutes.  It is a no-brainer.

How do you like your Mexican food?

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12 thoughts on “Recipe Collection: Mexican Chicken with Rice and Beans”

  1. I made this last night and it was great! It took more like 1.5 hours for the rice and carrots to get done, and the carrots were still a little crunchy. Next time I’ll chop them smaller or shred them. I also sprinkled some of the seasonings onto the chicken and man was that skin yummy! Thanks for this great EASY recipe!

    Reply
  2. Would I need to change the amount of liquid or the cooking time if I use white basmati instead of brown? thanks, can’t wait to try this!

    Reply

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