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“A great one pot dish. The chile powder and black beans give your standard chicken and rice a nice twist.”

Ingredients Nutrition


  1. Heat the oil in a large dutch oven over medium high heat. Sprinkle salt and 1 tablespoon of the chile powder over the chicken breasts. Brown in the pan for 3 minutes on each side then remove to a plate.
  2. Add the onion and rice to the pot and stir to coat with remaining oil. Keep stirring for several minutes until the rice turns from translucent to opaque. Add the garlic and remaining chile powder and cook 1 minute longer. Add the broth and salt and bring mixture to a boil. Once boiling redeuce heat to medium low and cover. Simmer covered for 10 minutes.
  3. Cut the chicken into 1 inch cubes. Add the chicken and beans to the pot, re cover and cook an additional 12 minutes.
  4. Check the rice for doneness. If done, sprinkle green onions or cilantro over mixture if using. Re cover pot and let it stand off heat for 5 - 10 minutes.
  5. Fluff the rice mixture and garnish each serving with salsa or sour cream if using.

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