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Tex-mex chicken and rice bake
This cheesy one-pot Tex-Mex chicken and rice dish is loaded with crunchy bell peppers and tender black beans for a delicious and hearty meal.
YIELDS
4
TO
6
Ingredients
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 chicken thighs, bone-in or boneless
- 2 tablespoons (30 g) butter, divided
- 1 medium sweet potato
- 1 bell pepper, diced
- 1 red onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 (540 ml) can black beans, drained and rinsed
- 1 cup (185 g) long grain white rice
- 3 cups (750 ml) low-sodium chicken broth
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Directions
- Heat your oven to 350°F and place a large cast iron skillet, Dutch oven, or high-sided oven-safe sauté pan over medium-high heat.
- In a small bowl, combine the chilli powder, cumin, garlic powder, smoked paprika, dried oregano, cayenne pepper, onion powder, salt and pepper. Scatter two teaspoons of the spice mixture over the chicken thighs and add one tablespoon of butter to the pan. If using boneless thighs, keep them rolled up (how they are packed when you buy them – this will help keep them moist). Sear the top of the thighs for three to four minutes or until golden brown, then set aside.
- Meanwhile, turn the heat under the pan to medium, peel or scrub the sweet potato, and dice into approximately 1-inch cubes. Add the remaining tablespoon of butter to the pan, followed by the sweet potato, bell pepper, onion, and garlic and stir, scraping the bottom of the pan to lift off any stuck-on bits. Add the beans and rice and sprinkle over the remaining seasoning, stirring well to combine.
- Remove the pan from the heat and pour in the broth. Place the chicken on top, seared side up, and cover the pan with a tight-fitting lid or aluminum foil. Transfer to the oven and cook covered for 45 minutes. Remove the lid and continue to cook for 15 to 20 minutes or until the chicken is cooked, the rice and vegetables are tender, and the broth has been absorbed.
- Serve scattered with cilantro and lime wedges on the side. Enjoy!
