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One-Pan Cuban Chicken with Rice and Beans

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Recipe photo courtesy of Armando Rafael

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.

Source: Martha Stewart Living, March 2017
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

This recipe can be made with any kind of beans. You can also use a 15.5-ounce can instead of homemade -- just drain and rinse first.

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How would you rate this recipe?
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  • ALR10157383DW
    15 APR, 2018
    omg! this was very tasty. I used chicken breast and no bell pepper- didn't have one. I did use yellow rice and can black beans. I wasn't going to use the bacon, but decided to do so.. wow it did bring some more taste.. its going on rotation for sure!!
    Reply
  • scrambledeggs513
    26 FEB, 2018
    I used breasts without skin and it came out perfect! I added yellow peppers as well. It was delicious and presented very nicely!
    Reply
  • WhistlerTweet
    30 APR, 2017
    Excellent- rich, delicious, homey flavor; keeps well. I make this up on a Sunday night and enjoy it for lunches as well for the next few days
    Reply
  • MS11894314
    11 APR, 2017
    Is the white rice already cooked, or dry?
    Reply
    • MS10423026
      18 APR, 2017
      In the video it looks like Sarah Carey uses dry rice.

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