One-pot baked chicken with rice, beans, and veggies. Easy prep and cleanup!

Cary
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat oil in a cast iron skillet over medium heat; stir in onion. Cook and stir until the onion is softened and lightly browned, about 8 minutes. Lower heat and add bell pepper, mushrooms, and garlic; cook and stir until soft, 3 to 5 minutes more.

  • Mix oregano, basil, paprika, black pepper, and salt together in a bowl. Stir 1/2 of the herb mixture into vegetable mixture. Stir black beans and rice into vegetable mixture. Arrange chicken breasts over beans and rice mixture, sprinkle remaining herb mixture on top. Pour in tomatoes and 1 cup water. Cover skillet with aluminum foil.

  • Bake until chicken is no longer pink in the center and the juices run clear, adding more water as needed to keep mixture moist, about 25 minutes. Remove aluminum foil and cook until rice is soft, adding more water as needed to keep mixture moist, 10 to 15 minutes more. Remove skillet from oven and set aside to cool slightly, 5 to 10 minutes.

Cook's Notes:

If you don't have a cast iron skillet, you can transfer mixture to a baking dish before placing in the oven.

This recipe will work for up to 6 chicken breasts, if desired.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

538 calories; 10.9 g total fat; 67 mg cholesterol; 825 mg sodium. 72.7 g carbohydrates; 38.3 g protein; Full Nutrition

Reviews

Most helpful positive review

Rating: 5 stars
03/30/2019
Loved it!! Used a 13.5 cast iron skillet. Would recommend adding 1/2 cup chicken broth when putting in the over. Cook for 15 take out and stir and add smidge more broth. Cook for 15 remove. Once chicken is taken out add a bit of broth in remaining mixture and pop back in oven. Our rice cooked perfectly. Read More

Most helpful critical review

Rating: 1 stars
10/17/2017
This recipe was a flop. The rice never cooked. We ended up pulling the chicken out of the rice/bean mix and eating it alone. The chicken was moist juicy and flavorful. I think the problem was that the cast iron skillet was so full of food and with the chicken on top of everything all did not cook properly. I would like to try again and cook the chicken in a separate casserole dish from the rice and bean mixture. We also added mozzarella cheese on top of the chicken. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/30/2019
Loved it!! Used a 13.5 cast iron skillet. Would recommend adding 1/2 cup chicken broth when putting in the over. Cook for 15 take out and stir and add smidge more broth. Cook for 15 remove. Once chicken is taken out add a bit of broth in remaining mixture and pop back in oven. Our rice cooked perfectly. Read More
Rating: 1 stars
10/16/2017
This recipe was a flop. The rice never cooked. We ended up pulling the chicken out of the rice/bean mix and eating it alone. The chicken was moist juicy and flavorful. I think the problem was that the cast iron skillet was so full of food and with the chicken on top of everything all did not cook properly. I would like to try again and cook the chicken in a separate casserole dish from the rice and bean mixture. We also added mozzarella cheese on top of the chicken. Read More
Rating: 4 stars
01/02/2017
Really tasty but recommend a dutch oven. Way too much for a 12" skillet. Read More
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Rating: 5 stars
03/30/2019
Loved it!! Used a 13.5 cast iron skillet. Would recommend adding 1/2 cup chicken broth when putting in the over. Cook for 15 take out and stir and add smidge more broth. Cook for 15 remove. Once chicken is taken out add a bit of broth in remaining mixture and pop back in oven. Our rice cooked perfectly. Read More