This dish made from long-grain rice is everything you crave in a single, bubbling tray — golden, juicy bone-in chicken nestled on a bed of fluffy long-grain rice, all baked together with smoky spices, creamy black beans, and bursts of sweet corn. As it roasts, the chicken releases its rich juices into the rice, infusing every grain with deep, savoury flavour while the edges turn beautifully crisp. The beans bring heartiness, the corn adds sunshine sweetness, and the spices tie it all together in a warm, vibrant hug. It’s the kind of meal that fills your home with irresistible aromas and has everyone hovering near the oven, impatiently waiting for that first bite.
At the heart of this dish is the humble pollo — bone-in chicken, juicy and tender, roasting its way to golden perfection. The bones lend a depth of flavour that boneless pieces could only dream of, releasing savoury magic into the rice below. And not just any rice — oh no — we’re talking about Spekko‘s specialty long-grain rice, the kind that stays fluffy, proud, and unbothered by the bubbling fiesta of beans and corn happening around it.
Black beans bring their earthy charm, sweetcorn adds golden pops of sunshine, and a touch of smoky paprika and cumin ties the whole party together. Everything bakes in one dish, meaning the long-grain rice soaks up every drop of that spiced tomato goodness while the chicken crisps up on top, making each forkful a perfect harmony of flavour and texture.
It’s the kind of meal that feels like it took all day — but didn’t. The oven does the heavy lifting while you dance around, maybe with a sombrero if you’re feeling dramatic. Serve the long-grain rice with the Mexican Bean, Chicken, and Corn straight from the dish, scatter over a handful of fresh coriander, squeeze on a little lime, and let your taste buds take the first-class trip to Mexico — no passport required.
This is comfort food with a cha-cha — bold, colourful, and unapologetically delicious.
Equipment
- oven proof Dutch oven or pot
Ingredients
Mexican Spice Mix
- 3 tsp garlic powder
- 3 tsp ground paprika
- 3 tsp ground cumin
- 2 tsp salt
- ½ tsp cayenne pepper
- freshly ground black pepper to taste
Chicken
- 8 pieces chicken thighs and drumsticks skin on
- 8 tbsp olive oil divided
- 4 tbsp lime juice and extra for garnishing
Rice Base
- 1 large onion diced
- 1 large red bell pepper diced
- 1 ½ cups Spekko Long Grain Rice
- 2 ½ cups chicken stock or more as needed
- 1 ½ cups passata
- 410 grams corn kernels drained
- 400 grams black beans drained and rinsed
Garnishing
- guacamole
- sour cream
- lime wedges
- jalapeños freshly sliced
- fresh coriander roughly chopped
Instructions
- In a separate bowl, mix 2 tablespoons of the spice mix with 2 tablespoons of olive oil and the lime juice. Rub the mixture over the chicken portions. Marinate in a glass dish for at least 1 hour, or overnight if possible.
- Once the chicken has marinated, you can preheat the oven to 180°C/350°F.
- Heat 2 tablespoons of olive oil in a grill pan over medium-high heat. Sear the marinated chicken pieces on both sides until golden. Remove the chicken and set aside.
- In a large, deep, ovenproof cast iron pot, add the remaining 4 tablespoons of olive oil to the pot. Sauté the onion, red bell pepper and garlic until softened and lightly caramelized, about 10 minutes.
- Stir in the rice, chicken stock, tomato passata, corn, black beans, and the remaining spice mix. Mix well to combine.
- Nestle the seared chicken pieces on top of the rice, skin side up. Cover the pot with a lid or foil and bake for 30 minutes.
- Remove the lid and bake for an additional 30 minutes, or until the chicken is cooked through and the rice is tender. Add more stock if needed during cooking.
- Just before serving, squeeze the juice of 1 lime over the dish. Serve straight from the pot, garnished with lime wedges, fresh coriander, and sliced jalapeños. Serve with guacamole and sour cream on the side.
