One-Pan Cuban Chicken with Rice and Beans

Prep Time:
40 mins
Total Time:
1 hrs 15 mins
4 to 6 Serves

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.


  • ¼ pound thick-cut bacon (about 3 slices), cut into ¼-inch pieces

  • 6 bone-in, skin-on chicken thighs

  • ¾ teaspoon ground cumin

  • Kosher salt and freshly ground pepper

  • 2 tablespoons extra-virgin olive oil

  • 1 small yellow onion, finely chopped

  • ½ green bell pepper, diced

  • 5 cloves garlic, thinly sliced

  • 1 ½ cups long-grain white rice

  • 1 teaspoon dried oregano

  • 2 ½ cups low-sodium chicken broth

  • 1 ¾ cups cooked black beans


  1. 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.

  2. Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes.

  3. 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 cuban chicken with rice beans
    Armando Rafael

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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