Go Back

Skillet Chicken and Rice with Peppers and Onions Recipe

This recipe features a convenient one-pan preparation of skin-on, bone-in chicken thighs seared to a crisp, then cooked with basmati rice, colorful bell peppers, and onions. Finished with black beans, corn, and cheese, it's a hearty and flavorful meal, brightened by fresh cilantro and lime, ideal for a satisfying weeknight dinner.
Print Recipe Pin Recipe
Total Time 45 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Mediterranean
Calories: 3750.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 skin-on bone-in chicken thighs about 1 ½ pounds
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 green bell peppers seeded and thinly sliced
  • 1 red onion thinly sliced
  • ½ jalapeño pepper finely chopped
  • 1 tablespoon dried oregano
  • 1 ½ cups basmati or other long-grain rice
  • 1 15-oz can black beans, drained and rinsed
  • 2 cups fresh frozen, or canned corn kernels, rinsed and drained
  • 3 cups water or homemade or store-bought low-sodium chicken stock
  • 1 cup grated cheddar or Monterey Jack cheese
  • ½ cup picked cilantro leaves
  • Lime wedges for serving

Equipment

  • 1 Large Oven-Safe Skillet Preferably cast iron or heavy-bottomed for even heat distribution.
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Measuring Cups and Spoons
  • 1 Tongs

Method
 

  1. Pat chicken thighs dry. Season generously with kosher salt and black pepper on all sides.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down until deeply golden brown and crisp (8-10 minutes). Flip and sear for 2-3 minutes. Remove chicken and set aside, reserving rendered fat.
  3. Add sliced green bell peppers, red onion, and chopped jalapeño to the skillet. Cook, stirring occasionally, until softened and lightly caramelized (5-7 minutes).
  4. Stir in the dried oregano and basmati rice. Cook for 1-2 minutes, stirring, to lightly toast the rice.
  5. Incorporate the drained and rinsed black beans and corn kernels into the skillet, stirring to combine.
  6. Pour in 3 cups of water or chicken stock. Bring the mixture to a rolling boil, scraping any browned bits from the bottom of the skillet.
  7. Nestle the seared chicken thighs back into the rice mixture, skin-side up. Reduce heat to low, cover the skillet tightly, and simmer for 20-25 minutes, or until the rice is tender and the chicken is cooked through.
  8. Remove from heat and let rest, still covered, for 5 minutes. Gently stir in the grated cheddar or Monterey Jack cheese until melted and combined with the rice.
  9. Sprinkle generously with picked cilantro leaves.
  10. Serve hot directly from the skillet, with lime wedges on the side for squeezing.

Notes

For optimal results, ensure chicken thighs are thoroughly patted dry before seasoning and searing skin-side down until deeply golden and crisp; this renders fat and builds flavor. When sautéing the vegetables, avoid overcrowding the skillet to achieve a nice caramelization rather than steaming. Consider a homemade or good quality low-sodium chicken stock over water to deepen the overall flavor profile of the rice. Basmati is specified, but other long-grain varieties will suffice, just be mindful of their liquid absorption rates. Toasting the rice briefly after sautéing vegetables can add a subtle nutty complexity. Maintain a consistent simmer once the liquid is added and resist lifting the lid frequently to ensure even rice cooking. Finish with fresh cilantro and a generous squeeze of lime for brightness, balancing the richness of the chicken and cheese.