Spicy Oven Rice with Chicken and Beans

I could eat this until I explode! It’s flavorful, comforting, and really easy to make. Aside from a little frying, it all cooks in the oven and the rice comes out perfect. Sometimes I leave out the beans and serve them on the side, sometimes I use skinless/boneless thighs and shred them into the rice before serving. Sometimes I stand with the fridge door open and eat the leftovers cold, telling myself I’ll take just one more bite and put the rest away.

Ingredients

• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp ground coriander
• 1/4 tsp fine sea salt
• 1/4 tsp fresh ground black pepper
• 4 chicken thighs, skinless/boneless or not (about 1 lb.)
• 2 TBSP olive oil, divided
• 3 TBSP butter, divided
• 1 yellow onion (softball size), diced finely
• 1 tsp finely minced garlic
• 1 x 4 oz can of diced green chilies
• 1 tsp EACH ground cumin, paprika, chili powder, dry oregano
• 1 packet of Sazon Goya Seasoning (optional, see notes)
• 2 TBSP melted butter
• 1 1/2 cups uncooked long-grain rice
• 1 tsp fine sea salt
• ½ tsp fresh ground black pepper
• 1 x 14 oz can of diced tomatoes
• 1 cup chicken broth
• 1 x 14 oz can of drained pinto beans

Instructions

1. Preheat the oven to 350f/180c.
2. Put a heavy, ovenproof pot with a tight-fitting lid (see notes), on the stove over medium heat.
3. Combine cumin, paprika, coriander, salt & pepper in a small bowl. Coat chicken with 1 TBSP of oil, then sprinkle the spice mix over the chicken and rub in so it’s even on all sides.
4. Add the chicken to the hot pan and cook for 3 minutes per side. Remove the chicken and set aside.
5. Use the same pot (don’t clean it), add 1 TBSP of oil, 1 TBSP butter, and the diced onion. Cook and stir for about 5 minutes, or until the onion is soft.
6. Add the garlic, chilies, spices, and spice packet. Cook stirring constantly until fragrant.
7. Add 2 TBSP of butter and the rice. Toss gently until the butter is melted and the rice is evenly coated.
8. Stir in the salt, pepper, diced tomatoes, broth, water, and beans. Bring to a boil.
9. Nestle the chicken into the pot in a single layer, then cover with the lid.
10. Place in the middle of the preheated oven for 75 minutes.
11. Remove from the oven and let stand for 5 minutes before removing the foil. fluff the rice up a bit with a fork before serving, serve immediately.

Makes 4 Servings

Notes

• I buy Sazon Goya seasoning packets in the Mexican food section of my local grocery store, but if you can’t they do sell it on Amazon.
• I don’t trust the lid to my pot to be as tight as it should for rice so I cover the lid in kitchen foil. That way I get a better seal and I don’t have to mess around burning myself trying to get the foil on the hot pot.