Chicken with Creamy Chipotle Black Beans, Peppers, and Rice
By Jessica RudolphPublished on March 13, 2026
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
1⅓ cups long-grain white rice 3 tablespoons vegetable oil, divided1 tablespoon minced canned chipotle chile in adobo sauce plus 1 tablespoon adobo sauce1 tablespoon tomato paste 2 teaspoons table salt, divided2 cups water 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed½ teaspoon pepper 2 bell peppers (1 red and 1 green), stemmed, seeded, and chopped1 onion, chopped2 garlic cloves, minced1 cup Mexican crema 1 (15-ounce) can black beans, rinsed1½ tablespoons lime juice, plus wedges for serving¼ cup chopped fresh cilantro, divided
Before You Begin
Crema can typically be found in the refrigerated dairy aisle of the supermarket. If you can't find it, you can substitute 1 cup of heavy cream plus 2 tablespoons of cream cheese. Whisk the mixture once it's in the skillet to ensure that the cream cheese dissolves.
Instructions
- Cook 1⅓ cups long-grain white rice, 1 tablespoon vegetable oil, 1 tablespoon adobo sauce, 1 tablespoon tomato paste, and ½ teaspoon table salt in large saucepan over medium-high heat, stirring, until fragrant and edges of rice are translucent, 2 to 3 minutes. Add 2 cups water and bring to boil. Cover, reduce heat to low, and cook until liquid is absorbed, about 20 minutes. Remove from heat and let rice rest, covered, for 5 minutes.
- Pat 4 trimmed chicken breasts dry with paper towels and sprinkle all over with ½ teaspoon pepper and 1 teaspoon salt. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken and cook until browned on both sides, 3 to 5 minutes per side. Transfer chicken to plate.
- Add remaining 1 tablespoon oil, 2 seeded and chopped bell peppers (1 red and 1 green), 1 chopped onion, and remaining ½ teaspoon salt to now-empty skillet and cook over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add 2 minced garlic cloves and 1 tablespoon minced canned chipotle and cook until fragrant, about 1 minute. Add 1 cup Mexican crema and bring to boil. Nestle chicken into crema mixture. Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, 10 to 12 minutes.
- Transfer chicken to carving board, tent with aluminum foil, and let rest for 5 minutes. Return skillet to medium heat and stir in 1 rinsed can black beans. Cook until warmed through, about 2 minutes. Off heat, stir in 1½ tablespoons lime juice and season with salt and pepper to taste. Add 2 tablespoons chopped cilantro to rice and fluff with fork to combine. Slice chicken. Divide rice and vegetable mixture between 4 plates. Top with sliced chicken. Sprinkle with remaining 2 tablespoons chopped cilantro and serve with lime wedges.
Time
50 minutesYield
Serves 4 to 6Ingredients
1⅓ cups long-grain white rice
3 tablespoons vegetable oil, divided
1 tablespoon minced canned chipotle chile in adobo sauce plus 1 tablespoon adobo sauce
1 tablespoon tomato paste
2 teaspoons table salt, divided
2 cups water
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
½ teaspoon pepper
2 bell peppers (1 red and 1 green), stemmed, seeded, and chopped
1 onion, chopped
2 garlic cloves, minced
1 cup Mexican crema
1 (15-ounce) can black beans, rinsed
1½ tablespoons lime juice, plus wedges for serving
¼ cup chopped fresh cilantro, divided
Ingredients
1⅓ cups long-grain white rice
3 tablespoons vegetable oil, divided
1 tablespoon minced canned chipotle chile in adobo sauce plus 1 tablespoon adobo sauce
1 tablespoon tomato paste
2 teaspoons table salt, divided
2 cups water
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
½ teaspoon pepper
2 bell peppers (1 red and 1 green), stemmed, seeded, and chopped
1 onion, chopped
2 garlic cloves, minced
1 cup Mexican crema
1 (15-ounce) can black beans, rinsed
1½ tablespoons lime juice, plus wedges for serving
¼ cup chopped fresh cilantro, divided
Ingredients
1⅓ cups long-grain white rice
3 tablespoons vegetable oil, divided
1 tablespoon minced canned chipotle chile in adobo sauce plus 1 tablespoon adobo sauce
1 tablespoon tomato paste
2 teaspoons table salt, divided
2 cups water
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
½ teaspoon pepper
2 bell peppers (1 red and 1 green), stemmed, seeded, and chopped
1 onion, chopped
2 garlic cloves, minced
1 cup Mexican crema
1 (15-ounce) can black beans, rinsed
1½ tablespoons lime juice, plus wedges for serving
¼ cup chopped fresh cilantro, divided
Why This Recipe Works
Sautéed chicken breasts and plain rice get a smoky, spicy upgrade in this quick dish inspired by Mexico’s rajas poblanas con crema. We keep the crema for its tangy richness, but instead of the traditional charred-then-peeled poblano peppers, we opt for sautéing bell peppers and adding the missing smoke and heat with canned chipotle chiles in adobo sauce. We sear chicken breasts and then sauté the peppers with onion in the same pan. We add crema and finish cooking the chicken in the mixture, adding to its rich, chicken-y flavor. We bulk up the creamy vegetable mixture with a can of black beans for even more satisfying heft. A simple pilaf-style rice gets savory depth from tomato paste and some of the adobo sauce.
Before You Begin
Crema can typically be found in the refrigerated dairy aisle of the supermarket. If you can't find it, you can substitute 1 cup of heavy cream plus 2 tablespoons of cream cheese. Whisk the mixture once it's in the skillet to ensure that the cream cheese dissolves.
Instructions
- Cook 1⅓ cups long-grain white rice, 1 tablespoon vegetable oil, 1 tablespoon adobo sauce, 1 tablespoon tomato paste, and ½ teaspoon table salt in large saucepan over medium-high heat, stirring, until fragrant and edges of rice are translucent, 2 to 3 minutes. Add 2 cups water and bring to boil. Cover, reduce heat to low, and cook until liquid is absorbed, about 20 minutes. Remove from heat and let rice rest, covered, for 5 minutes.
- Pat 4 trimmed chicken breasts dry with paper towels and sprinkle all over with ½ teaspoon pepper and 1 teaspoon salt. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken and cook until browned on both sides, 3 to 5 minutes per side. Transfer chicken to plate.
- Add remaining 1 tablespoon oil, 2 seeded and chopped bell peppers (1 red and 1 green), 1 chopped onion, and remaining ½ teaspoon salt to now-empty skillet and cook over medium-high heat, stirring occasionally, until softened, about 5 minutes. Add 2 minced garlic cloves and 1 tablespoon minced canned chipotle and cook until fragrant, about 1 minute. Add 1 cup Mexican crema and bring to boil. Nestle chicken into crema mixture. Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, 10 to 12 minutes.
- Transfer chicken to carving board, tent with aluminum foil, and let rest for 5 minutes. Return skillet to medium heat and stir in 1 rinsed can black beans. Cook until warmed through, about 2 minutes. Off heat, stir in 1½ tablespoons lime juice and season with salt and pepper to taste. Add 2 tablespoons chopped cilantro to rice and fluff with fork to combine. Slice chicken. Divide rice and vegetable mixture between 4 plates. Top with sliced chicken. Sprinkle with remaining 2 tablespoons chopped cilantro and serve with lime wedges.
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