Adapted from Diana Henry’s “From the Oven to the Table: Simple Dishes That Look After Themselves,” this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.
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|Serving Size: 1 to 6 serving (602g|
|Recipe Makes: 4 to 6 servi|
|Calories from Fat: 101 (17%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 123.5mg||38 %|
|Sodium 555.8mg||19 %|
|Potassium 1106.8mg||29 %|
|Total Carbohydrate 72.1g||21 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 63.8g|
|Protein 45.6g||65 %|
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Calories per serving: 580
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