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Ingredients
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Chicken, Rice, and Beans
Method
Cooking Instructions
- 1
Prepare the Chicken
Heat olive oil in a large skillet over medium heat. Season the chicken thighs with salt, pepper, paprika, and cumin. Place the chicken in the skillet and cook for about 6-7 minutes on each side or until golden brown and cooked through. Remove from skillet and set aside.
- 2
Cook the Rice
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add the Spanish rice and stir to coat the grains with the oil. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
- 3
Heat the Beans
While the rice is cooking, heat the canned pinto beans in a small saucepan over medium heat until warmed through, about 5-7 minutes.
- 4
Serve
Once everything is cooked, plate the chicken thighs alongside the Spanish rice and pinto beans. Garnish with fresh cilantro before serving.