Mexican Chicken & Rice Skillet

One pot recipes are always a favorite especially when they are bursting with flavor like this Mexican Chicken and Rice Skillet recipe. Seared chicken thighs, spicy rice full of black beans, corn, tomatoes, sweet peppers and onions make for a robust easy meal!

PREP: 10 mins
COOK: 50 mins

1 teaspoon Kosher Salt

1 ½ teaspoon Hot Paprika

1 ½ teaspoon Chipotle Chili Powder

1 tablespoon ground Cumin

¼ teaspoon dried Oregano

2 tablespoons Olive Oil

6 Chicken Thighs (about 3 pounds, bone-in, with skin), rinsed and patted dry with a paper towel

1 medium White Onion , chopped

2 Garlic Cloves , peeled and diced

1 medium Red Pepper , seeded and chopped

1 15-ounce can Black Beans , drained

1 15-ounce can Corn Kernels , drained (1 ½ cups fresh or frozen/thawed corn may be substituted)

1 14-ounce can can Petite Diced Tomatoes , drained with liquid reserved

1 ½ cups Long Grain Rice (I used Texmati, a Basmati Long Grain mix)

1 cup Low Sodium Chicken Broth

1 ¾ cups Water

Suggested garnish: lime wedges , sliced jalapeno peppers, sour cream (lessens the spicy heat too!)

Directions at boulderlocavore.com

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