Skillet Chicken with Tomato Rice and Beans Recipe

  • Yield:

    4 to 6 servings

  • Total Time:

    55 mins

  • Prep Time:

    25 mins

  • Cook Time:

    30 mins


  • 1 tablespoon Mazola® Sobrecitos™ Tomato Flavor Bouillon Packets
  • 2 teaspoons smoked paprika
  • OR paprika
  • 2 pound s chicken thighs and/or drumsticks, with or without skin
  • 2 tablespoons Mazola® Corn Oil
  • 1 cup diced onion
  • 1-1/2 cups long grain OR converted rice
  • 1-1/2 cups fresh OR frozen corn
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 teaspoons minced fresh garlic
  • 1-1/2 cups water
  • 2 tablespoons Mazola® Sobrecitos™ Tomato Flavor Bouillon Packets
  • 1 can (15 ounces) diced tomatoes
  • 1/2 cup frozen peas, optional
  • Chopped fresh cilantro OR parsley, optional


  1. Step 1) Combine 1 tablespoon bouillon powder and paprika; sprinkle over chicken, patting to coat thoroughly.
  2. Step 2) Heat oil in a large skillet over medium heat. Add chicken; cook 5 to 7 minutes, turning once, until chicken is browned. Transfer chicken to a plate and set aside.
  3. Step 3) Add onion to skillet and cook for 1 to 2 minutes or until soft. Stir in rice and cook for 3 minutes or until the rice just begins to brown. Stir in corn, black beans and garlic; cook 1 minute. Add water, 2 tablespoons bouillon powder and diced tomatoes. Stir to mix well; bring to a boil. Add chicken, nestling into the rice.
  4. Step 4) Cover and reduce heat to low. Cook for 25 to 30 minutes or until liquid is almost absorbed. Sprinkle with peas, if desired; cover and remove from heat. Let stand for 5 minutes. Fluff rice with a fork before serving. Garnish with cilantro or parsley, if desired.