One Pot Mexican Chicken and Rice with Bold Flavors - Zest Plate

Ingredients

• 2 tsp garlic powder or 2 garlic cloves, minced
• 2 tsp paprika
• 2 tsp cumin powder
• 1 3/4 tsp salt
• 1/2 tsp cayenne pepper, optional
• Black pepper, to taste
• 5 chicken thighs, bone-in, skin-on
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 small onion, peeled and diced or 1/2 large onion
• 1 garlic clove, minced
• 1 red bell pepper, diced or sliced
• 1 cup long-grain rice, uncooked
• 1 cup low-sodium chicken stock or vegetable stock
• 3/4 cup tomato passata (tomato puree)
• 1 cup frozen corn kernels or canned corn, drained
• 1 can (400g/16oz) black beans, drained and rinsed or substitute with red kidney beans
• 1 lime, plus extra for serving
• Coriander/cilantro
• Sliced jalapeño peppers, optional