Description
This One-Pot BBQ Chicken and Rice recipe is a flavorful and satisfying dish that combines tender chicken thighs with BBQ sauce, black beans, corn, and rice, all cooked together in a single pot for easy cleanup and tons of delicious flavor. Topped with melted cheese and fresh avocado, tomatoes, and herbs, it’s a complete meal in one dish.
Ingredients
Units
Scale
Chicken:
- 1 tablespoon olive oil
- 6 boneless, skinless chicken thighs
- 1 cup (237 ml) your favorite BBQ sauce
Rice Mixture:
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2/3 cups (110 g) frozen corn, thawed
- 15 ounce (425 g) can black beans, drained and rinsed
- 3/4 cup (139 g) short-grain white rice (NOT quick/minute rice)
- 3 cups (710 ml) chicken stock
- Salt and pepper, to taste
Additional Toppings:
- 1 cup (132 g) freshly shredded colby jack cheese
- Avocado, diced tomatoes, and parsley or cilantro, for topping
Instructions
- Prepare the Chicken: In a large skillet, brown seasoned chicken thighs with BBQ sauce. Remove and set aside.
- Cook the Rice Mixture: In the same skillet, sauté onion and garlic, then add corn, black beans, and rice. Pour in chicken stock and BBQ sauce. Season and bring to a boil.
- Finish Cooking: Return chicken to the skillet, cover, and simmer for 30 minutes until rice is cooked. Top with cheese and cover to melt. Serve with avocado, tomatoes, and herbs.
Notes
- Choose a thicker, sweeter BBQ sauce for best results.
- Adjust toppings to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 95mg
