4 boneless, skinless chicken thighs

1 cup long-grain white rice

2 cups chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper (adjust to taste)

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

1 lime, juiced

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

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Season chicken thighs with salt, pepper, paprika, and half the cumin.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken thighs for 3–4 minutes per side until golden brown. Remove and set aside.
Add onion to the same pan and cook 2–3 minutes until softened.
Stir in garlic, red bell pepper, and green bell pepper; cook for 2 minutes.
Add remaining cumin, thyme, and cayenne pepper; stir to coat vegetables.
Stir in rice and toast for 1 minute to absorb flavors.
Pour in chicken broth, black beans, and corn; stir to combine.
Return chicken to the pan, nestling into the rice mixture.
Bring to a simmer, then cover and reduce heat to low. Cook for 20 minutes until rice is tender and liquid absorbed.
Remove from heat, add lime juice, and fluff rice gently with a fork.
Garnish with fresh cilantro before serving.

Add pineapple or mango chunks for a sweet tropical twist.

Increase cayenne or add Scotch bonnet for extra heat.

Use brown rice but add more broth and cooking time.

Make it vegetarian by omitting chicken and using vegetable broth.

Add 1/2 cup coconut milk for a creamier flavor.