One Pot Chicken, Rice, and Bean Bowls

Don’t you just love recipes that only require you to use just one pot or pan to do majority of your cooking?

It makes clean up a breeze, and the whole idea of it seems a little less stressful. Especially when it’s a week night and I have to get dinner on the table fast, and I’m not particularly interested in doing a mountain size pile of dishes afterwards. And if you guessed that I probably don’t have a dishwasher in my kitchen…you guessed right. Welcome to LA where most of the apartments in my budget do not include a dishwasher. Le sigh.

It’s all good though. I love coming up with recipes that require less kitchen utensils, and my one pot chicken, rice, and bean bowls are perfect for that. This recipe is inspired by my love of Mexican food, and the hours on end that I spend on Pinterest gathering inspiration for new recipes.

It is a meal that is hearty and flavorful because of the spices I use; just call me the spice queen :). These rice and bean bowls are perfect on their own, or wrapped up inside a tortilla. Serve with sour cream, guacamole, and salsa. For a healthier version just replace the white rice with brown rice or quinoa! Enjoy!!

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One Pot Chicken, Rice, and Bean Bowls

One Pot Chicken, Rice, and Bean Bowls Recipes are flavorful and packed with spices. Perfect for dinner served with tortillas, sour cream, and cheese!

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Ingredients

• 3 tbsp of coconut oil **
• 1/2 of a red onion, diced
• 1 tsp of jalapeno pepper diced, seeds removed
• 2 cloves of garlic, minced
• 1 cup of long grain rice
• 1 15 oz can of diced tomatoes, drained
• 1 15 oz can of black beans, rinsed and drained
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1 tsp cumin
• 2 cups of chicken broth
• 1/2 cup of water
• 2 cups of shredded Mexican cheese

Instructions

1. In a large pot over medium heat, saute onions, garlic, and jalapeno pepper in 2 tbsp of coconut oil until they start to soften.
2. Season your chicken with salt, pepper, and garlic powder. Add chicken to the pot and cook over medium high heat until the chicken starts to brown.
3. Add an additional tablespoon of coconut oil and saute the uncooked rice until the edges of the grains start to turn golden brown, about 1-2 minutes.
4. Stir in canned tomatoes, black beans, chicken broth, water, garlic powder, chili powder, cumin, salt, and pepper. You can adjust the salt and pepper as needed.
5. Bring to a boil, reduce to simmer, cover, and continue to cook on low heat; stirringly occasionally (you don't want the rice to stick or burn at the bottom) for 20 minutes, until rice is tender.
6. Once the rice is cooked, sprinkle with 2 cups of shredded Mexican cheese and let it sit for about 2 minutes for the cheese to fully melt.
7. Garnish and serve with a tomato salsa, sour cream, guacamole, and tortillas.

Notes

**You can use whatever oil you like; I like the flavor I get when I use coconut oil plus it's a healthier.