This is an inexpensive, easy and delicious one-pot meal. I will include several variations later. If you make this, I’d love to hear about your own variations.
1 medium red or yellow onion, peeled and thinly sliced
1 T olive oil
4 bone-in chicken thighs, skin removed
2 tsp cumin
1 tsp garlic powder or 2 cloves garlic smashed
1/2 can diced tomatoes with green chili (Rotel or Pastene)
1 cup brown or white long-grain rice
2 cups water or chicken broth (or combination of both — if you have some dry white wine, you can add that in too)
1 can black beans, drained and rinsed
chopped scallions and/or cilantro, reserved
Preheat oven to 400F. Heat olive oil in 12-inch skillet. Add onion and saute until soften and starting to brown. Push onions to side of pan. Salt and pepper chicken; add to pan. Brown on both sides. Stir onions occasionally. Remove chicken to plate. Add rice to pan and mix with onions. Saute rice for about three minutes until some of the grains become opaque. Add in cumin and garlic; stir to combine. Saute for another minute. Add two cups liquid to pan. Stir in black beans and bring to boil. Shut off heat and add chicken back to pan. Cover with foil then add lid on top. (If you don’t have a lid big enough, add double thickness of foil. (The most important thing is to keep the moisture inside so the rice can cook.) Place pan in oven.
Cook for 45 minutes. No peeking! Remove from oven and let stand five minutes. Divide among plates and sprinkle with scallions and/or cilantro.
