Name: One Pot Mexican Chicken and Rice
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 5
Ingredients: 1 tbsp garlic powder ((or 2 garlic cloves, minced)); 1 tbsp paprika; 1 tbsp cumin powder; 1 3/4 tsp salt; 1/2 tsp cayenne pepper ((Note 1), optional); Black pepper; 5 chicken thigh fillets (, bone-in and skin on (Notes 2 and 3)); 2 tbsp olive oil; 1 lime ((juice only)); 1 small onion (, peeled and diced (or 1/2 large)); 1 garlic clove (, minced); 1 red capsicum ((bell pepper), sliced); 1 cup long grain rice ((Note 4)); 1 cup chicken stock/broth ((or vegetable stock)); 3/4 cup tomato puree or passata ((Note 5)); 1 cup frozen corn kernels ((or canned - drained)); 1 can (400g/16oz) black beans (, drained and rinsed (or sub with red kidney beans)); 1 lime (, plus extra to serve); Coriander/cilantro; Sliced jalapeño peppers ((optional))