Easy One-Pan Chicken with Mexican Flavors - chefmelt

Ingredients

• 2 tsp cumin powder
• 2 tsp paprika
• Black pepper as needed
• 1 3/4 tsp salt
• 2 tsp garlic powder or 2 minced garlic cloves
• 1/2 tsp optional cayenne
• 5 chicken thighs, skin-on and bone-in
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1 cup low-sodium vegetable or chicken stock
• 1/2 a large onion or 1 small onion, chopped
• 1 garlic clove, finely minced
• 1 red bell pepper, diced or sliced thin
• 1 can black beans (400g/16oz), rinsed and drained, or substitute red kidney beans
• 1 cup frozen or drained canned corn
• 3/4 cup tomato passata (pureed tomatoes)
• 1 cup uncooked long-grain rice
• 1 lime for squeezing, plus extras to serve
• Fresh coriander/cilantro leaves
• Optional: sliced jalapeños