Arroz con Pollo y Frijoles Negros (Chicken, Rice and Black Bean Skillet)

Method

1. 1

   Season the chicken with chili powder, cumin and salt. Heat the oil in a large deep skillet and brown the chicken on all sides, about 6 minutes; remove and set aside.

2. 2

   Add the onion and bell pepper to the same pan and cook until softened, about 5 minutes.

3. 3

   Stir in the garlic and rice and cook 1 minute, stirring so the rice picks up the fat and spices left in the pan.

4. 4

   Add the canned tomato and chicken stock, then nestle the chicken back in. Bring to a boil.

5. 5

   Cover, reduce the heat to low, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.

   💡 Resist lifting the lid — the rice steams evenly only if the pan stays closed.

6. 6

   Turn off the heat, stir in the black beans, and let everything sit covered for 5 minutes to warm through.

7. 7

   Fluff with a fork and serve with cilantro and lime wedges.