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Dinner recipe · from the recipe book

Chili-Lime Chicken Thighs with Black Bean Rice

Juicy, smoky chili-rubbed chicken thighs roasted with peppers and onion, served over tender lime rice with black beans and a bright cilantro finish.

Chili-Lime Chicken Thighs with Black Bean Rice

Ingredients

  • 1½ lb680 gChicken thighs, boneless skinless
  • 1 tbsp8 gChili powder
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • 3 cloves9 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 1 lime, juiced44 gLime juice
  • ¾ tsp4 gSalt
  • 2 medium238 gRed bell peppersliced into strips
  • 1 medium110 gRed onionsliced into wedges
  • 1 cup200 gLong-grain white rice, dryrinsed
  • 1⅔ cups400 gWater
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • ¾ cup chopped12 gFresh cilantrochopped
  • 1 cup diced150 gAvocadodiced

Steps

  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, stir together the chili powder, cumin, paprika, oregano, garlic, two-thirds of the olive oil, half of the lime juice and half of the salt to make a rub.
  3. Add the chicken thighs to the bowl and turn to coat them in the rub.
  4. On a large baking sheet, toss the bell pepper and red onion with the remaining olive oil, then nestle the chicken thighs among the vegetables.
  5. Roast for 22 to 25 minutes, until the chicken reaches 165°F (74°C) inside and the vegetables are tender and browned at the edges.
  6. Meanwhile, bring the water, the rice and the remaining salt to a boil in a saucepan, cover, reduce the heat to low and simmer for 18 minutes, until the water is absorbed.
  7. Stir the black beans into the rice, cover and let stand off the heat for 5 minutes to warm through, then stir in the remaining lime juice and half of the cilantro.
  8. Divide the black bean rice among four plates, top with the chicken and roasted vegetables, and finish with the avocado and the remaining cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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

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