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

Name: One Pot Mexican Chicken and Rice with Bold Flavors - Zest Plate
Total time: 65 min
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

zestplate.com

Chicken baked with Mexican spices, red rice, beans, and vegetables in one pot. Easy, flavorful, and perfect for dinner. Ideal for sharing!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at zestplate.com.

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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