Mojo chicken with black bean rice

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 1/4 cup orange juice, 2 tablespoons lime juice, 3 cloves garlic, grated into a smooth sauce. Pat 1 1/2 pounds boneless skinless chicken thighs dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 2 bell peppers, sliced and 1 can (15 ounces) black beans, drained with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the chicken reaches 165°F and the peppers are lightly charred. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Cook 1 1/2 cups brown rice according to package directions. Keep warm, fluffing or separating it before serving. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Finish Mojo chicken with black bean rice with 1/2 cup fresh cilantro leaves.