Tex-Mex Chicken and Rice Bake

Step 1

Heat your oven to 350 degrees F and place a large cast-iron skillet, Dutch oven or high-sided oven-safe sauté pan over medium-high heat.

Step 2

Combine the chili powder, cumin, garlic powder, paprika, oregano, cayenne, onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Scatter about 2 teaspoons of the spice mixture over the chicken thighs and add 1 tablespoon of the butter into the pan. If using boneless thighs, keep them rolled up (how they are packed when you buy them – this will help keep them moist). Sear the top of the thighs until golden brown, 3 to 4 minutes, then set aside.

Step 3

Meanwhile, turn the heat under the pan down to medium, peel or scrub the sweet potato and dice into approximately 1-inch cubes. Add the remaining tablespoon of butter to the pan followed by the sweet potato, bell pepper, onion and garlic and stir, scraping the bottom of the pan to lift off any stuck-on bits. Add in the black beans and rice and sprinkle over the remaining seasoning, stirring well to combine.

Step 4

Remove the pan from the heat and pour in the broth. Place the chicken on top, seared-side up, and cover the pan with a tight-fitting lid or aluminum foil. Transfer to the oven and cook covered, for 45 minutes. Remove the lid and continue to cook until the chicken is cooked through, the rice and vegetables are tender, and the broth has been absorbed, 15 to 20 minutes.

Step 5

Serve scattered with the cilantro and with the lime wedges on the side.