Tex-Mex Chicken and Rice Bake

foodnetwork.com

Kathy Dougherty

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon cayenne pepper

½ teaspoon onion powder

Kosher salt and freshly ground black pepper

8 chicken thighs, bone-in or boneless

2 tablespoons (30 grams) unsalted butter

1 medium sweet potato

1 bell pepper, diced

1 red onion, thinly sliced

2 garlic cloves, thinly sliced

18.25 ounces (540 grams) canned black beans, drained and rinsed

1 cup (6.5 ounces/185 grams) long-grain white rice

3 cups (750 milliliters) low-sodium chicken broth

¼ cup cilantro, chopped

1 lime, cut into wedges

Directions at foodnetwork.com

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