Ingredients:

  • 1 lb (450g) boneless, skinless chicken thighs (or breast)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup (200g) long-grain rice
  • 2 cups (480ml) chicken broth (or water)
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Zest of 1 lime
  • Juice of 1 lime
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Season the chicken thighs with olive oil, garlic powder, onion powder, cumin, smoked paprika, salt, and pepper.
  2. Heat a large skillet over medium-high heat and sauté the seasoned chicken for 6-7 minutes on each side until fully cooked and golden brown. Remove and let rest.
  3. In a pot, sauté the diced onion and minced garlic until fragrant. Add the rice, chicken broth (or water), and oregano. Bring to a boil, then reduce heat, cover, and simmer until rice is tender (about 15-20 minutes).
  4. Stir in the black beans, lime zest, and lime juice into the pot with rice. Cook for an additional 5 minutes.
  5. Slice or shred the cooked chicken into bite-sized pieces.
  6. Serve the rice and bean mixture in bowls, topping each with pieces of chicken. Garnish with fresh cilantro if desired.