---
title: Arroz con Pollo y Frijoles Negros (Chicken, Rice and Black Bean Skillet)
servings: 4
prep time: 15 minutes
cook time: 35 minutes
source: https://mycibora.com/recipes/arroz-con-pollo-y-frijoles-negros
---

Gather @chicken thigh{600%g}, @ground cumin{1%tsp}, @olive oil{2%tbsp}, @white rice{250%g}, @black bean{1%can} and @fresh cilantro{0.5%bunch}.

Season the chicken with @chili powder{1%tbsp}, cumin and @salt{}. Heat the oil in a large deep skillet and brown the chicken on all sides, about 6 minutes; remove and set aside. ~{6%minutes}

Add the @onion{1} and @bell pepper{1} to the same pan and cook until softened, about 5 minutes. ~{5%minutes}

Stir in the @garlic{4%clove} and rice and cook 1 minute, stirring so the rice picks up the fat and spices left in the pan.

Add the @canned tomato{1%can} and @chicken stock{500%ml}, then nestle the chicken back in. Bring to a boil.

Cover, reduce the heat to low, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. ~{20%minutes}

Turn off the heat, stir in the black beans, and let everything sit covered for 5 minutes to warm through. ~{5%minutes}

Fluff with a fork and serve with cilantro and @lime{1} wedges.