One Pan Cuban Chicken With Rice And Beans Recipes

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ONE PAN CUBAN CHICKEN AND RICE



One Pan Cuban Chicken and Rice image

Tender, roasted chicken thighs nestled in a bed of rice, black beans, and peppers, gently seasoned with cumin and topped with a fresh pineapple salsa. I'm sure you'll love this one pan Cuban chicken and rice as much as I do!

Provided by Rachel Gurk

Categories     Main Dish

Time 2h

Number Of Ingredients 16

1/4 pound thick-cut bacon (about 4 slices), cut into 1/4-inch pieces
8 bone-in, skin-on chicken thighs (appr. 3½ pounds)
1½ teaspoons ground cumin, divided
1 teaspoon coarse salt, divided
½ teaspoon freshly ground pepper
1 small yellow onion, finely chopped (about 1 cup)
1 green bell pepper, diced (about 1 cup)
1 large clove garlic, minced (about 1 teaspoon)
1 1/2 cups long-grain white rice
1 teaspoon dried oregano
2 1/2 cups low-sodium chicken broth
1 can (15.25 oz) black beans, drained and rinsed
1 cup diced fresh pineapple (cut into ¼ inch pieces)
½ cup diced red bell pepper (¼ inch dice)
3 tablespoons minced fresh cilantro
2 tablespoons fresh squeezed orange juice (from 1 orange)

Steps:

  • Preheat oven to 375ºF. In a large ovenproof skillet (that has a cover available), brown bacon over medium-high, about 10 minutes. Transfer to a paper towel lined plate.
  • Season chicken with 1 teaspoon cumin, salt, and pepper. Add to bacon grease in hot skillet, skin side down. Brown one side only in skillet, about 13 minutes; transfer to plate (chicken won't be cooked through at this point).
  • Remove grease from skillet. Add 3 tablespoons broth, onion, and bell pepper. Deglaze pan by scraping the bottom as the vegetables cook. Cook, stirring, until translucent, 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
  • Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and cooked bacon; season with ½ teaspoon salt (see note). Nestle in chicken, skin-side up.
  • Cover and transfer to oven. Roast until liquid is absorbed, rice is tender, and chicken is cooked through, about 1 hour. Leaving cover on, let set 10-15 minutes. The rice will continue to cook as it steams.
  • While chicken is in oven, make salsa. Mix together pineapple, red bell pepper, cilantro, and orange juice in small bowl.
  • Serve with pineapple salsa and chopped cilantro, if desired.

Nutrition Facts : ServingSize 2 thighs, Calories 412 kcal, Carbohydrate 44 g, Protein 26 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 70 mg, Sodium 1330 mg, Fiber 5 g, Sugar 12 g, UnsaturatedFat 10 g

ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS



One-Pan Cuban Chicken with Rice and Beans image

Juicy roast chicken thighs are paired with our take on moros y cristianos, the Cuban version of rice and beans, in this easy dinner recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Yield Serves 4 to 6

Number Of Ingredients 12

1/4 pound thick-cut bacon (about 3 slices), cut into 1/4-inch pieces
6 bone-in, skin-on chicken thighs
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
1/2 green bell pepper, diced
5 cloves garlic, thinly sliced
1 1/2 cups long-grain white rice
1 teaspoon dried oregano
2 1/2 cups low-sodium chicken broth
1 3/4 cups cooked black beans

Steps:

  • Preheat oven to 375 degrees. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate.
  • Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.
  • Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve.

ONE-PAN CHICKEN DRUMSTICKS WITH RICE AND BEANS



One-Pan Chicken Drumsticks with Rice and Beans image

Clean out your pantry with this customizable one-pan dinner and season it with whatever spices you love most or happen to have on hand.

Provided by Anna Stockwell

Categories     Dinner     Chicken     Onion     Cinnamon     Cumin     Rice     Chickpea     Bean     Fruit     Herb     One-Pot Meal     Kid-Friendly     Small Plates     Quick & Easy     Wheat/Gluten-Free     Soy Free     Dairy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 12

8 chicken drumsticks
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper
3 Tbsp. extra-virgin olive oil
1 onion, finely chopped
1 tsp. ground cinnamon or cumin
1 tsp. ground turmeric, curry powder, or ground coriander
1/2 cup white rice (any type except for sticky rice)
1 (15-oz.) can chickpeas, white beans, black beans, or other beans, drained, rinsed
1/2 cup dried fruit, such as currants, raisins, cherries, or cranberries (optional)
1/2 tsp. crushed red pepper flakes (optional)
1/4 cup coarsely chopped tender herbs, such as cilantro, parsley, mint, basil, and/or dill

Steps:

  • Season drumsticks on all sides with 2 tsp. salt and 1 tsp. black pepper.
  • Heat oil in a large deep-sided skillet over medium-high. Add chicken and cook, turning once halfway through, until skin is golden brown, about 10 minutes total. Transfer to a plate.
  • Add onion, cinnamon, and turmeric to fat in skillet and cook over medium-high heat, stirring constantly, until fragrant, about 1 minute. Add rice and stir to coat. Add 1 1/4 cups hot water, scraping up browned bits from pan, then stir in chickpeas, dried fruit (if using), red pepper (if using), and remaining 1/2 tsp. salt. Nestle chicken back into skillet and bring liquid to a boil. Immediately reduce heat to low, cover, and cook until rice is tender and chicken is cooked through, 20-25 minutes.
  • Remove from heat and let sit 5 minutes. Fluff rice with a fork, then scatter herbs over.

CUBAN CHICKEN WITH YELLOW RICE



Cuban Chicken With Yellow Rice image

A wonderful one dish meal that the entire family will enjoy. Beautiful presentation with the yellow rice, green peas and red peppers.

Provided by Chef Petunia

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
4 chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
3 1/2 cups hot water
1 medium garlic clove, minced
1 (10 ounce) package yellow rice
1/2 lb frozen peas, do not thaw
2 roasted red peppers, chopped

Steps:

  • Heat oil in a large deep skillet over med-high heat. Add chicken and brown on both sides until golden and almost done. Remove to a plate, sprinkle with salt and pepper and keep warm.
  • Pour water into skillet and add garlic. Bring to a boil and add rice and stir. Add chicken back to pan on top of rice and bring to a boil. Cover and reduce heat. Cook until liquid is absorbed and rice is tender, about 20 minutes.
  • Spoon peas and roasted red pepper over top. Cover again and cook 3-5 more minutes.

ONE-PAN BLACK BEANS, CHICKEN AND RICE



One-Pan Black Beans, Chicken and Rice image

Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 4

Number Of Ingredients 10

2 teaspoons oil
1 cup uncooked regular long-grain white rice
1 1/2 teaspoons cumin
1 teaspoon chili powder
2 cups cubed cooked chicken
2 cups frozen bell pepper and onion stir-fry, coarsely chopped
1 (15-oz.) can Progresso™ black beans, drained, rinsed
1 3/4 cups Progresso™ chicken broth (from 32-oz cartons)
2 tablespoons water
2 oz. (1/2 cup) shredded Cheddar cheese

Steps:

  • Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
  • Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
  • Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.

Nutrition Facts : Calories 550, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g

ONE-POT CRISPY CHICKEN AND RICE



One-Pot Crispy Chicken and Rice image

This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.

Provided by NicoleMcmom

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
6 (4 ounce) bone-in, skin-on chicken thighs
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
1 tablespoon unsalted butter
⅔ cup finely chopped yellow onion
2 cloves garlic, minced
1 ½ cups uncooked long-grain rice
3 cups chicken stock, divided, or more to taste
1 tablespoon finely chopped flat-leaf parsley
1 medium lemon, cut into wedges

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
  • Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
  • Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g

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Top Asked Questions

What is the best way to cook beans and rice?
Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes. Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and bacon; season with salt and pepper.
What is a good recipe for Cuban food?
This simple One Skillet Cheesy Cuban Chicken Rice Bake is the perfect pantry staple recipe. Cuban (ish) seasoned chicken, rice, peppers, black beans, and tomatoes all cooked together in one skillet, then topped with plenty of cheese, avocado, and fresh cilantro too.
How do you cook chicken and rice in a skillet?
Season chicken with 1/4 teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate. Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes. Add rice, remaining 1/2 teaspoon cumin, and oregano. Cook, stirring, 1 minute.
How long to cook chicken and beans in the oven?
Add broth, beans, and bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve. This recipe can be made with any kind of beans.

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