Arroz Guacho

Ingredients

Olive oil

2 tablespoons

Onion

1 large, diced

Garlic

4 cloves, minced

Bell pepper

1 medium, diced (any color)

Tomatoes

2 medium, diced

Chicken thighs

4, skinless and boneless

Rice

1 cup, long-grain

Black beans

1 can (15 oz), rinsed and drained

Chicken broth

4 cups

Cilantro

1/4 cup, chopped

Salt

to taste

Pepper

to taste

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onions become translucent, about 3-4 minutes.
2. Stir in the diced bell pepper and tomatoes, cooking until the vegetables soften, which should take about another 5 minutes.
3. Season the chicken thighs with salt and pepper, then add them to the pot. Cook until the chicken is browned on all sides, approximately 5-7 minutes.
4. Stir in the rice, ensuring it's well coated with the oil and vegetables.
5. Pour in the rinsed black beans and chicken broth, then add the chopped cilantro. Bring the mixture to a vigorous boil.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 45 minutes or until the rice is tender and the chicken is fully cooked.
7. Before serving, taste and adjust the seasoning with more salt and pepper as needed. Garnish with additional cilantro if desired.