Step 1

Cook enough rice to yield 5 or 750g of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what kind you use.

Step 2

Preheat your oven to 425°F (218°C).

Step 3

In a large bowl make the marinade by mixing together 1 tbsp of oil, orange juice, and lime juice and all of the seasonings. Reserve a couple of spoonfuls of the marinade and set aside.

Step 4

Add in the chicken and coat all of the surfaces. If you want to allow the chicken to marinate, give it an hour or two. I just roast it right away.

Step 5

Line a large sheet pan with foil and spray it with oil. Place the chicken thighs on the sheet pan with the smooth side facing down. Roast for 12-14 minutes. While the chicken is cooking, scroll down to the vegetable section working on the rest of the prep.

Step 6

After your chicken timer is up, remove it from the oven and chop it into a large dice then return to the sheet pan. It is okay if it isn't cooked all of the way through, it is going back into the oven.

Step 7

Mix in the remaining marinade that your reserved and stir it into the chopped chicken. Spread it out across the pan so that it is evenly space and return to the oven on the top shelf and change the oven to broil.

Step 8

Broil for 5-8 minutes or until the chicken has browned to your liking. After a couple of minutes you can remove the pan and stir the chicken for even browning. Keep a close eye on it as it will be prone to burning under the broiler.

Step 9

Wash and cut your potatoes into a large dice.

Step 10

Toss the diced potatoes with 1 tbsp of oil and salt and pepper in a large bowl.

Step 11

I cook the potatoes in the air fryer at 400°F (204°C) for 15 minutes. You can also throw them in the oven with the chicken but it will likely take a bit longer.

Step 12

Cut the bell peppers and onion into thin slices.

Step 13

Roughly chop the cilantro into small pieces.

Step 14

To cook the peppers and onions, heat a large skillet over medium high heat and add 1 tbsp of oil.

Step 15

Dump in the peppers and onions and season lightly with salt. Allow the vegetables to develop a bit of color first, then drizzle over a tablespoon or two of water and cover to steam for 1-2 minutes or until they have begun to soften.

Step 16

Once the peppers and onions have cooked, add 1 tbsp of lime juice and season with salt to taste.

Step 17

In a large bowl, add 5 cups (750g) of cooked rice, and two cans of beans that you drain and rinsed first.

Step 18

Add 1 tbsp oil, 2 tbsp lime juice, ¼ cup (20g) of chopped cilantro and salt and pepper to taste.

Step 19

This recipe makes 5 servings. Divide your ingredients evenly 5 ways. Create a base layer of rice and beans, add a potato layer next, then the peppers and onions, and top with chicken.

Step 20

Each dish gets ¼ cup of salsa and 2 tbsp of shredded cheese on top. Measure out the salsa into small ramekins and add to the dishes. After reheating you will also top with 2 tbsp of sour cream.

Step 21

These will last for up to 5 days in the fridge.