Skillet Chicken and Rice with Peppers and Onions

Ingredients

• 4 skin-on bone-in chicken thighs
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 green bell peppers, seeded and thinly sliced
• 1 red onion, thinly sliced
• 1/2 jalapeño pepper, finely chopped
• 1 tablespoon dried oregano
• 1 1/2 cups basmati or other long-grain rice
• 1 can black beans, drained and rinsed
• 2 cups fresh, frozen, or canned corn kernels, rinsed and drained
• 3 cups water or homemade or store-bought low-sodium chicken stock
• 1 cup grated cheddar or Monterey Jack cheese
• 1/2 cup picked cilantro leaves
• Lime wedges, for serving

Directions

1. Sprinkle the chicken generously on all sides with salt and pepper. Warm the oil in a 12-inch skillet over medium-high heat until it glistens. Set the chicken in the pan skin-side down and leave it alone until deeply browned, 7 to 9 minutes. Turn it over and brown the second side, 3 to 4 minutes.
2. Transfer the chicken to a plate. Carefully discard the excess fat, leaving 1 tablespoon in the skillet. Add the peppers, onion, and jalapeno to the same pan, along with a pinch of salt. Cook, stirring now and then, until the vegetables have softened, 3 to 4 minutes.
3. Stir in the oregano and cook just until you can smell it, about 30 seconds. Add the rice, beans, corn, and water or broth. Place the chicken back on top, bring the liquid up to a boil, then reduce the heat so it bubbles gently. Cover the skillet and cook until both the rice and chicken are done, 15 to 20 minutes. Sprinkle with the cheese and cilantro, and serve with lime wedges.