Tex-Mex Chicken and Rice Bake Recipe

Tex-Mex Chicken and Rice Bake Recipe

Adapted from Mary Berg

• Skill level: Easy
• Makes / Serves: 4 to 6 portions
• Nutrition Facts (per 1 of 6 servings): 864 calories, 48 g total fat, 15 g saturated fat, 53 g carbohydrates, 9 g fiber, 3 g sugar, 54 g protein, 263 mg cholesterol, 1362 mg sodium
• Total Time: 1 hour 25 minutes
• Hands-on / Active Time: 25 minutes

Prepare this convenient one-pot TexMex chicken and rice dinner to make weeknight cooking easier.

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
• Kosher salt and freshly ground black pepper, to taste
• 8 chicken thighs, bone-in or boneless
• 2 tablespoons (30 g) unsalted butter
• 1 medium sweet potato
• 1 bell pepper, diced
• 1 red onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 18.25 oz (540 g) black beans, rinsed and drained
• 1 cup (6.5 oz/185 g) long grain white rice
• 3 cups (750 ml) low-sodium chicken stock
• 1/4 cup chopped cilantro
• 1 lime, sliced into wedges

Instructions

1. Preheat the oven to 350F. Place a large ovenproof skillet, Dutch oven, or deep saut pan over medium-high heat.
2. In a small bowl, mix the chili powder, cumin, garlic powder, smoked paprika, oregano, cayenne, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle about 2 teaspoons of the seasoning over the chicken thighs. Add 1 tablespoon butter to the hot pan. If using boneless thighs, leave them rolled to help retain moisture. Sear the chicken (skin side up if applicable) for 34 minutes, until golden on top, then remove and set aside.
3. Reduce heat to medium. Peel or scrub the sweet potato and cut into 1-inch pieces. Add the remaining tablespoon of butter to the pan, then add the sweet potato, diced bell pepper, sliced red onion, and sliced garlic, scraping up any browned bits from the pan bottom. Stir in the rinsed black beans and uncooked rice, then add the remaining spice blend and mix to combine.
4. Remove the pan from heat and pour in the chicken stock, stirring to combine. Arrange the seared chicken thighs on top of the mixture with the browned side facing up. Cover tightly with a lid or aluminum foil and transfer to the oven. Bake, covered, for 45 minutes. Remove the lid or foil and bake for an additional 1520 minutes, until the chicken is cooked through, the rice and vegetables are tender, and the liquid is absorbed.
5. Sprinkle with chopped cilantro and serve with lime wedges.