Mexican-Spiced Chicken with Cheesy Rice and Black Beans
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Recipe Details
Story
We love the zesty, pan-roasted chicken in this recipe, but the side dish just might steal the show. We sauté onion, jalapeño, and garlic until tender and fragrant, then stir in black beans, jasmine rice, and plenty of white Cheddar. It's all baked until the cheese is melted and parts of the rice are crispy and golden—a comforting, crowd-pleasing pairing for the chicken.
Tags
Quick facts
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- easy
By Chef Grace
Nutritional info
- Calories 860
- Protein 59g
- Total Carb 75g
- Total Fat 35g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 1/2 cupjasmine rice
- 2boneless skin-on chicken breasts
- 1 teaspoonMexican spice mix
- 1 canblack beans
- 1/8 ouncecilantro
- 1red onion
- 1 clovegarlic
- 1jalapeño
- 2 ouncesshredded white Cheddar cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 6" small pot with lid
- 10" medium ovenproof pan
- aluminum foil
- 10" medium pan
Allergens
Cooking Steps
Cook rice
Preheat oven to 450°F. In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then set aside uncovered to release steam.
Cook chicken
While rice cooks, pat chicken very dry with paper towel; season all over with Mexican spice mix and ½ teaspoon salt. Heat 2 teaspoons olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 5-7 minutes. Flip and sear until cooked through and no longer pink, 5-7 minutes more. Transfer chicken to a plate and cover with foil; reserve pan, off heat.
Prepare ingredients
While chicken cooks, measure out 2 tablespoons black bean liquid and reserve for the next step, then drain and rinse black beans. Rinse all produce. Pick cilantro leaves and finely chop stems, keeping separate. Peel onion, halve, and thinly slice. Mince garlic. Halve jalapeño lengthwise; using a knife tip, discard seeds and stem, then mince.
Sauté aromatics
Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion; cook, stirring frequently, until light brown and softened, about 5 minutes. Add garlic and jalapeño (use less for milder heat); cook until fragrant, 1-2 minutes. Stir in black beans and reserved liquid; cook until liquid is mostly evaporated, 2-3 minutes more. Remove pan from heat; season with ¾ teaspoon salt and pepper as desired.
Finish cheesy rice and black beans
To pan from chicken, still off heat, stir in cooked rice, sautéed aromatics and beans, and cilantro stems to combine. Press rice and beans down in an even layer, then sprinkle over white Cheddar. Bake until cheese is melted and golden, 7-9 minutes.
Plate Mexican-spiced chicken
While rice bakes, cut chicken into ¼-inch slices. Use any remaining downtime to get a head start on cleanup. Taste cheesy rice and black beans and add salt as desired, then divide between serving plates. Top with sliced chicken and garnish with cilantro leaves. Enjoy!