Mexican Chicken and Rice OnePan Fiesta Arroz Con Pollo

Ingredients

• 1 tablespoon olive oil (15ml)
• 2 teaspoons ground cumin (10ml)
• 3 teaspoons smoked paprika (15ml)
• ½ teaspoon chilli flakes (2.5ml), or to taste
• 1 teaspoon dried oregano (5ml)
• Juice of 2 limes
• Salt and freshly ground black pepper, to taste
• 8 chicken thighs, skin-on and bone-in (approx. 1kg / 2¼lb)
• 2 red onions, cut into wedges
• 3 bell peppers (mixed colours), cut into 2x2cm (¾x¾ inch) pieces
• 8 garlic cloves, peeled and halved
• 250g long-grain rice (about 1 1/4 cups)
• 1 chicken stock cube (e.g., Kallo Organic), or equivalent bouillon
• 2 tablespoons tomato puree (US: tomato paste)(30ml)
• 750ml boiling water (approx. 3 cups + 3 tablespoons)
• Fresh coriander (cilantro), chopped, for garnish (optional)