One Pan South West Tex-Mex Chicken And Rice RecipeWelcome Friends! Welcome to axe night suppers, and this week we're going to do a riff on a one pan chicken and rice dish that we did on the channel maybe a year or two yearsago? We're just going to switch up the flavours it's still a 1 pan chicken and rice dish but instead of chicken and white and wild rice like we did last time; this time we're going to mix it up and we're going to make it sort of a Southwest Tex-Mex kind of deal.Check out our tutorial where a Pro Butcher cuts up a whole chicken: https://youtu.be/2z7KU7WHr3MIngredients:6 chicken thighsSalt and pepper to taste15 mL (1 Tbsp) vegetable oil1 hot pepper, sliced1 onion, diced875 mL (3½ cups) chicken broth375 mL (1½ cups) long-grain white rice1- 284 mL (10-ounce) can Ro-Tel Original10 mL (2 tsp) oregano10 mL (2 tsp) 'taco' seasoning***125 mL (½ cup) frozen corn1- 540 mL (19-ounce) can black beans, rinsedMethod:Preheat oven to 350ºF (180ºC)Season the chicken on both sides with salt and pepper.Brown chicken on both sides in an oven proof pan or braiser over high heat, with a splash of oil.Transfer browned chicken to a plate.In the same pan; sauté the onion and hot pepper.Stir in the rice.Stir in the black beans, corn, Ro-Tel, oregano, and taco seasoning***.Stir in the chicken stock and bring to a boil.Return the chicken to the pan, skin side up and then transfer to oven.Bake, partially covered for 35 - 45 minutes or until chicken is cooked through and rice is tender.***Our DIY Taco Seasoning Recipe: https://youtu.be/fJfP5jrP20kLe Gourmet TV Is Now - Glen & Friends Cooking!#LeGourmetTV #GlenAndFriendsCooking #OnePot