One Pan Chicken Black Beans and Rice

52 mins
Serves 6
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Directions

  1. 1Place the Spanish style yellow rice in a baking dish.
  2. 2Place the Spanish style yellow rice in a baking dish.
  3. 3Place the Spanish style yellow rice in a baking dish.
  4. 4Drain and rinse one can of black beans and add them to the baking dish.
  5. 5Drain and rinse one can of black beans and add them to the baking dish.
  6. 6Drain and rinse one can of black beans and add them to the baking dish.
  7. 7In a separate bowl, mix together two cups of chicken stock and one can of tomato sauce.
  8. 8In a separate bowl, mix together two cups of chicken stock and one can of tomato sauce.
  9. 9In a separate bowl, mix together two cups of chicken stock and one can of tomato sauce.
  10. 10Pour the chicken stock and tomato sauce mixture over the rice and black beans.
  11. 11Pour the chicken stock and tomato sauce mixture over the rice and black beans.
  12. 12Pour the chicken stock and tomato sauce mixture over the rice and black beans.
  13. 13Add half a white onion to the baking dish.
  14. 14Add half a white onion to the baking dish.
  15. 15Add half a white onion to the baking dish.
  16. 16Season both sides of about a pound of skinless chicken thighs with complete seasoning and Adobo all purpose seasoning.
  17. 17Season both sides of about a pound of skinless chicken thighs with complete seasoning and Adobo all purpose seasoning.
  18. 18Season both sides of about a pound of skinless chicken thighs with complete seasoning and Adobo all purpose seasoning.
  19. 19Drizzle olive oil over the onion and sauce mixture in the baking dish.
  20. 20Drizzle olive oil over the onion and sauce mixture in the baking dish.
  21. 21Drizzle olive oil over the onion and sauce mixture in the baking dish.
  22. 22Place the seasoned chicken thighs on top of the rice, bean, and sauce mixture.
  23. 23Place the seasoned chicken thighs on top of the rice, bean, and sauce mixture.
  24. 24Place the seasoned chicken thighs on top of the rice, bean, and sauce mixture.
  25. 25Sprinkle paprika over the chicken.
  26. 26Sprinkle paprika over the chicken.
  27. 27Sprinkle paprika over the chicken.
  28. 28Cover the baking dish tightly with aluminum foil.
  29. 29Cover the baking dish tightly with aluminum foil.
  30. 30Cover the baking dish tightly with aluminum foil.
  31. 31Bake at 350°F for 40-45 minutes.
  32. 32Bake at 350°F for 40-45 minutes.
  33. 33Bake at 350°F for 40-45 minutes.
  34. 34Remove the aluminum foil and bake at 400°F for 10-15 minutes until the rice is cooked through and the chicken is browned.
  35. 35Remove the aluminum foil and bake at 400°F for 10-15 minutes until the rice is cooked through and the chicken is browned.
  36. 36Remove the aluminum foil and bake at 400°F for 10-15 minutes until the rice is cooked through and the chicken is browned.

Ingredients

  • 3.41 lb Spanish style yellow rice
  • 3.41 lb Spanish style yellow rice
  • 3.41 lb Spanish style yellow rice
  • 1 can black beans
  • 1 can black beans
  • 1 can black beans
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 2 cups chicken stock
  • 1 can tomato sauce
  • 1 can tomato sauce
  • 1 can tomato sauce
  • 0.5 white onion
  • 0.5 white onion
  • 0.5 white onion
  • 1 lb skinless chicken thighs
  • 1 lb skinless chicken thighs
  • 1 lb skinless chicken thighs
  • 1 tsp complete seasoning
  • 1 tsp complete seasoning
  • 1 tsp complete seasoning
  • 1 tsp Adobo all purpose seasoning
  • 1 tsp Adobo all purpose seasoning
  • 1 tsp Adobo all purpose seasoning
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp paprika
  • 1 tsp paprika
  • 1 tsp paprika

Equipment

ovenbaking dishmeasuring cupcolanderspoonplate