Bold and Easy Mexican Chicken Rice - chefmelt

Ingredients

• 2 tsp cumin powder
• 1 3/4 tsp salt
• 2 tsp garlic powder or 2 garlic cloves, chopped up small
• Black pepper, as much as you like
• 1/2 tsp cayenne pepper, skip it if you don't want spice
• 2 tsp paprika
• 5 chicken thighs, with skin and bone
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1 can (400g/16oz) black beans, drained and rinsed or swap with red kidney beans
• 1 cup frozen corn kernels or canned corn, make sure it's drained
• 3/4 cup smooth tomato puree (also called passata)
• 1 garlic clove, finely chopped
• 1 small onion, peeled and chopped (or half a big one)
• 1 red bell pepper, slice it thin or dice it up
• 1 cup uncooked long-grain rice
• 1 cup chicken stock or vegetable stock, low-sodium preferred
• Coriander or cilantro leaves
• Extra lime slices for serving
• Jalapeño slices, only if you like the heat