One Pot Mexican Chicken and Rice

recipetineats.com

Liza

subheading: MEXICAN SPICE MIX:

1 tbsp garlic powder (or 2 garlic cloves, minced)

1 tbsp paprika

1 tbsp cumin powder

1 ¾ tsp salt

½ tsp cayenne pepper (Note 1), optional

Black pepper

subheading: CHICKEN:

5 chicken thigh fillets , bone-in and skin on (Notes 2 and 3)

2 tbsp olive oil

1 lime (juice only)

subheading: RICE:

1 small onion , peeled and diced (or ½ large)

1 garlic clove , minced

1 red capsicum (bell pepper), diced or sliced

1 cup long grain rice , uncooked (Note 4)

1 cup chicken stock/broth , low sodium (or vegetable stock)

¾ cup tomato passata (US: tomato puree) (Note 5)

1 cup frozen corn kernels (or canned - drained)

1 can (400g/16oz) black beans , drained and rinsed (sub red kidney beans)

subheading: GARNISH:

1 lime , plus extra to serve

Coriander/cilantro

Sliced jalapeño peppers (optional)

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