Dinner recipe · from the recipe book

Baked Chicken Thighs with Black Bean Rice

Name: Baked Chicken Thighs with Black Bean Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1½ lb (680 g) Chicken thighs, boneless skinless, trimmed; 1½ cups (250 g) Black beans, canned, drained and rinsed; 2 medium (240 g) Red bell pepper, cut into strips; 3 cups (480 g) Rice, white, long-grain, enriched, cooked, broken up; 1 medium (110 g) Yellow onion, sliced; 3 cloves (9 g) Garlic, minced; 1½ tbsp (20 g) Olive oil; 1¾ tsp (4 g) Paprika (sweet or smoked), smoked; 2 tsp (4 g) Ground cumin; ¾ tsp (2 g) Chili powder; ¾ tsp (4 g) Salt; ½ tsp (1 g) Black pepper; ¼ cup (60 g) Low-sodium chicken broth; 2 tbsp (30 g) Lime juice; ½ cup chopped (8 g) Fresh cilantro, chopped

Smoky, cumin-spiced chicken thighs roast over sweet red peppers and onion, then get tucked into a warm bed of black beans and rice with a bright squeeze of lime.

Oven
45 min · 15 min hands-on
Serves 4
Gluten-free
Dairy-free

46–60 g carbs
Protein 30 g+
Fiber 6 g+
Sat fat 4 g or less

Ingredients

1½ lb680 gChicken thighs, boneless skinlesstrimmed
1½ cups250 gBlack beans, canned, drained and rinsed
2 medium240 gRed bell peppercut into strips
3 cups480 gRice, white, long-grain, enriched, cookedbroken up
1 medium110 gYellow onionsliced
3 cloves9 gGarlicminced
1½ tbsp20 gOlive oil
1¾ tsp4 gPaprika (sweet or smoked)smoked
2 tsp4 gGround cumin
¾ tsp2 gChili powder
¾ tsp4 gSalt
½ tsp1 gBlack pepper
¼ cup60 gLow-sodium chicken broth
2 tbsp30 gLime juice
½ cup chopped8 gFresh cilantrochopped

Steps

Preheat the oven to 425°F (220°C).
In a small bowl, mix the paprika, cumin, chili powder, salt and black pepper.
Toss the chicken thighs with half the olive oil and two-thirds of the spice mix.
In a 9x13-inch baking dish, toss the red bell pepper, onion and garlic with the remaining olive oil and the remaining third of the spice mix; spread out and set the chicken on top.
Roast for 18 minutes.
Remove the dish, lift the chicken onto a plate, and stir the rice, black beans and chicken broth into the peppers and onion. Return the chicken on top and roast 8 to 10 minutes more, until the chicken reaches 165°F (74°C) and the rice is steaming hot, at least 165°F (74°C).
Rest 5 minutes, drizzle with the lime juice, scatter the cilantro and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 27, 2026.

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Baked Chicken Thighs with Black Bean Rice

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