No-fuss Black beans, chicken and rice

This no-fuss black beans, chicken and rice is one of the most convenient meal recipes of all times. Super easy, simple and extremely nutritious.

No-fuss Black beans, chicken and rice

Here is recipe number two from the Tabasco 10 ingredient challenge.

This one was another easy recipe with few ingredients that it is perfect for any weeknight dinner. This recipe is full of protein and fiber, two healthy nutrition components of a well balance diet.

The preparation time is almost none existent. Besides chopping the chicken and the onion there is not much to do so if you are looking for a well balance nutritional meal that requires hardly any preparation look no further.

Again, for this recipe, I kept the amount of Tabasco to the medium side. My kids do enjoy the occasional spicy food, not too spicy, just a tad spicy, so feel free to add a bit more. My husband did and so did I so when preparing the recipe, you can double the amount of Tabasco for some extra heat.

This dinner also freezes really well. I actually do try to make a bit more quantity at each dinner so that I don’t have to cook each night. I just make sure that I take my leftover frozen dinners the morning off and I am good to go at night.

Tomorrow I will be posting recipe number three of the 10 ingredient Tabasco challenge. Another winner recipe especially on my husbands book so I hope you stay tuned for that one too.


No-fuss black bean, chicken and rice: Eatgood4life.comNo-fuss black bean, chicken and ricejpg1:

In a large skillet, over medium to high heat, add the chicken and onions and cook until the chicken has browned a bit, about 3-5 minutes. After that you can add the remainder of the ingredients and cook until the rice is tender. It will take approximately 25 minutes.

No-fuss Black beans, chicken and rice

Here can see how liquid like it looks but after about 25 minutes the water will be absorbed and the rice will become tender. If you feel like the water has been absorbed and the rice is still hard you can add more water and let the rice cook an extra few minutes.

No-fuss black bean, chicken and ricejpg3:

Disclaimer: This post is sponsored by Tabasco and it contains affiliate links. Tabasco compensated me for the time spent developing and photographing this recipe. All opinions are 100% my own. My sponsors help make this blog possible. The end :-)


No-fuss black beans, chicken and rice

Miryam's original recipe

Yield: 4-5 servings

Total Time:35 minutes


  • 1.5 lbs of organic chicken, cut into small chunks
  • 1 onion, chopped
  • 1 15oz canned black beans, drained
  • 1 14oz canned chopped tomatoes
  • 2 tbsp Tabasco® original sauce, more if you like
  • 3 green onions chopped
  • 2 cups brown rice
  • 2 tbsp olive oil
  • 1 tsp salt


In a large skillet, over medium to high heat, add the oil,  chopped onion and chicken and cook for about 3-5 minutes until the chicken has browned a bit. Add the remainder of the ingredients except the chopped green onions.

Turn the heat to medium-low and add 4 cups of water. Mix the ingredients through and let it stand, covered for 20 -25 minutes or until the rice is tender and the water has been absorbed. Make sure you keep an eye on the rice in case there is more water needed before the rice is tender.

Garnish the rice with the chopped onions and serve while still warm.

Screen Shot 2013-10-09 at 8.26.03 PM

Nutrition facts calculated based on the recipe giving 5 servings.

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55 Responses to “No-fuss Black beans, chicken and rice”

  1. #
    Marianna — October 11, 2013 @ 9:20 am

    This looks delicious and so easy to make!! Since I have someone in the family who will not eat anything with pieces of tomato, can I substitute tomato puree? Would it be 14 oz of pureed tomatoes (or maybe less since it is pureed) plus the 4 cups of water?

    • Miryam@eatgood4life — October 11th, 2013 @ 9:28 am

      Yes you will have to use a lot less, I would say perhaps 7 oz. You may also need a bit more extra water :-) Just keep an eye on it to see if there is anymore liquid that maybe needed while it cooks away :-) Thanks for visiting my blog.

  2. #
    Marianna — October 11, 2013 @ 10:02 am

    That’s what I thought. Thank you. Can’t wait to try this recipe!

  3. #
    Jessica @ A Kitchen Addiction — October 11, 2013 @ 10:19 am

    I love easy meals like this! It looks incredible!

  4. #
    vapor cigarettes — October 12, 2013 @ 4:48 am

    Helpfful info. Fortunate me I found your site by chance, and I’m surprised why this twist of fate did not happened in advance!
    I bookmarked it.

  5. #
    Libby — October 14, 2013 @ 4:42 am

    I made the last night and it could not have been easier or more delish! I love a one pot meal so I was sold before I even tasted it. Thanks so much for posting!

    • Miryam@eatgood4life — October 14th, 2013 @ 9:14 am

      Super cool. Thanks so much for letting me know. I am glad you enjoyed it :-)

  6. #
    michelle — October 14, 2013 @ 8:42 pm

    Are the black beans drained?

    • Miryam@eatgood4life — October 14th, 2013 @ 9:28 pm

      Yes they were :-) Thanks for visiting my blog!

  7. #
    Melinda @cooking ala mel — October 15, 2013 @ 4:31 pm

    I think I’ve found what to make for dinner tonight! This looks awesome, Miryam!!

  8. #
    Vera Nakova Ortiz — October 17, 2013 @ 10:53 am

    Miryam, hello! I finally joined your site! Long overdue! Your dishes look amazing, and I am starting from this one. I will also look up some cookies/cakes to put in my kids’ lunch bags in the morning.

    • Miryam@eatgood4life — October 17th, 2013 @ 11:07 am

      Great to see you here. Let me know how it turns out :-)

  9. #
    Ashley @ Wishes and Dishes — October 19, 2013 @ 1:12 pm

    Sharing this on my page! Looks like a good one!

  10. #
    Vera Nakova Ortiz — October 20, 2013 @ 12:59 am

    I cooked this tonight. The kids ate a full plate each, which happens rarely. It is a very nutricious meal, too. I was unsure about the proportions because I am working in kg/g but at the end it all worked out. Will do it again! Thank you.

    • Miryam@eatgood4life — October 20th, 2013 @ 9:21 am

      That is just awesome. I need to make it again soon. It is so easy. Maybe next time I will add more stuff to it :-)

  11. #
    Debbie — October 20, 2013 @ 6:53 pm

    Question, should I have used quick cooking brown rice? I used regular long cooking rice and it is not absorbing the liquid at all (the package for normal cooking of the rice says 50 minutes). I’m thinking I may have just wasted a lot of money. I’m hoping it starts to absorb soon, I was really looking forward to this!

    • Miryam@eatgood4life — October 20th, 2013 @ 7:01 pm

      What ever rice you used it should absorb the liquid no matter what. Is the water on a low bubbling stage? That is the only thing I could think of because rice should be absorbing the water. Turn the heat up a tad. Let me know how it turns out.

  12. #
    Debbie — October 20, 2013 @ 7:24 pm

    I’m happy to say the water did finally absorb, took almost an hour. I turned up the heat a little and took the lid off, that seemed to help. It all worked out in the end. It is very yummy!!!

  13. #
    Debbie — October 20, 2013 @ 7:55 pm

    Thank you so much for sharing this recipe too. I was looking for something that was high in protein and magnesium, and this fits the bill!

  14. #
    Lisa — October 27, 2013 @ 4:25 pm

    Your ziplink button does not work.

  15. #
    Samantha — November 8, 2013 @ 10:43 am

    I made this recipe as part of my bulk food prep on Sunday. WOW! It is so delicious and tastes even better heated up. It is economical and super yummy with a little salsa poured over the top. Thanks for the recipe and so glad I found your blog! I can’t wait to try another recipe next week.

    • Miryam@eatgood4life — November 8th, 2013 @ 12:22 pm

      That is just awesome. I need to make this one again soon. Super healthy and simple right? Thanks for reporting back :-)

  16. #
    Ellen — November 13, 2013 @ 7:02 am

    I noticed the cooking time says 20-25 min. Is that for white rice? I’ve never been able to get brown rice cooked through in that amount of time.

    • Miryam@eatgood4life — November 13th, 2013 @ 8:59 am

      Yes, I always use brown rice. Mine took about 25 minutes. I think it depends on the brown rice type. I used long grain brown rice. If yours takes a bit longer is OK too :-) Thanks for visiting.

  17. #
    Stephanie — December 3, 2013 @ 5:14 pm

    Hello! Trying this for the first time and wondering if it is completely necessary to have brown rice? I’m trying it with white rice and scared it might not taste the same =\ Please let me know! Thanks again for sharing!

    • Miryam@eatgood4life — December 3rd, 2013 @ 5:39 pm

      Sure, you can try it with white rice. Just watch it for the cooking time, as I think it may be a little bit less. I hope you like it. Thanks for visiting my blog.

  18. #
    Linda Obrien — December 9, 2013 @ 5:00 pm

    Can I substitute a mix of quinoa and brown rice?

    • Miryam@eatgood4life — December 9th, 2013 @ 5:18 pm

      I am sure you could, just watch out for the cooking times :-) They will probably vary!!

  19. #
    Melanie — March 6, 2014 @ 9:32 am

    Do you start the recipe with raw chicken or cooked organic chicken?

  20. #
    20 — May 17, 2014 @ 10:48 am

    Je suis arrivé sur votre site web par mégarde :
    je ne le regrette nullement !

  21. #
    Leah — July 7, 2014 @ 8:14 pm

    Just made this! But i used low sodium organic vegetable broth instead of water and turkey instead of chicken. So delicious!

    • Miryam@eatgood4life — July 7th, 2014 @ 9:36 pm

      Awesome. I am glad you liked it. Thanks for stopping by :-)

  22. #
    Von — July 11, 2014 @ 11:58 pm

    Hi! This looks like a great recipe and I’m eager to try it…just one question….did you use olive oil when you first added the onion and chicken into the pot?

    • Miryam@eatgood4life — July 12th, 2014 @ 2:41 pm

      Yes I did, about 2 tablespoons. I will change that on the recipe :-) Thanks.

  23. #
    Linda — July 17, 2014 @ 2:25 pm

    Do you think I can use microwave rice and just add it in at the end?

    • Miryam@eatgood4life — July 17th, 2014 @ 5:07 pm

      Well a lot of the liquid should have been absorbed by the rice so I don’t know how it would work. You are going to have to tweak the recipe quite a bit. Thanks for stopping by.

  24. #
    Joelyn — October 23, 2014 @ 7:56 pm

    I would say the key is to follow the cooking time for whatever rice you are using…my brown rice said to cook 35-45 minutes and it definitely took that for it to absorb the water and not be crunchy.

  25. #
    Ashley — November 8, 2014 @ 9:07 pm

    Hi, I was curious if I could use dry black beans in a bag? Like the rice? Thanks

    • Miryam@eatgood4life — November 8th, 2014 @ 9:08 pm

      You would have to cook them first though :-)

  26. #
    Sam — November 24, 2014 @ 2:19 pm

    That’s a whole lot of cholesterol for something that is supposed to be healthy…

    • Miryam@eatgood4life — November 24th, 2014 @ 4:00 pm

      100mg w/ the chicken? I don’t think so. You can omit if you like or use less!

  27. #
    Tilly — March 18, 2015 @ 3:42 am

    Miryam, since I love your recipes, I will try this 1 pot meal for tonight!

    But i have a question: I am missing some more spices in this dish and I love spices! What would you advice to add in this dish? My kids don’t eat spicy food, so I have to take out the Tabasco unfortunately.

    Hope to hear from you! :-)


    • Miryam@eatgood4life — March 18th, 2015 @ 9:14 am

      Oh gosh you can add whatever really, I think oregano, thyme, cumin, paprika would be great but I think you can’t go wrong with whatever spicy you decide. Even a taco mix if it is not spicy would be great w/ this recipe. I hope this helps. Thanks for stopping by.

  28. #
    Tilly — March 18, 2015 @ 4:03 pm

    Thanks a lot! It turned out very tasty, the kids liked it, hubby loved it, so i’m happy!! :-)

    • Miryam@eatgood4life — March 18th, 2015 @ 6:09 pm

      That is super awesome. I am glad they liked it :-)

  29. #
    Matt — April 10, 2015 @ 4:44 pm

    Should the tomatoes be drained too?

    • Miryam@eatgood4life — April 10th, 2015 @ 4:45 pm

      No you don’t have to drain the tomatoes :-)

  30. #
    Sandra — May 5, 2015 @ 3:38 pm

    Can I use fresh tomatoes instead of canned?

  31. #
    Brittany Prejean — July 27, 2015 @ 7:13 pm

    To the person that commented about the nutrition, I think the nutrition facts or serving size is incorrect. 414 grams is pretty big and I doubt one serving is almost 600 calories. Great, easy dish! Thanks!

  32. #
    Jackie — August 21, 2015 @ 6:16 pm

    can you use this recipe as a freezer meal

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