Cuban-Style Pollo a la Plancha

• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• While rice cooks, halve, core, and finely dice bell pepper. Halve, peel, and finely dice half the onion; cut remaining onion into ½-inch wedges. Mince cilantro.

• Heat a drizzle of oil in a second small pot over medium-high heat. Add bell pepper and diced onion; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes. • Add beans and their liquid, half the vinegar (all for 4 servings), and ½ cup water (1⁄3 cup for 4). Season with Fry Seasoning, garlic powder, remaining cumin, remaining oregano, 1 tsp salt (2 tsp for 4), and pepper. • Bring to a simmer and cook, stirring occasionally, until thickened, 3-5 minutes. Stir in half the cilantro. Remove from heat and keep covered until ready to serve.

• Heat a drizzle of oil in a large pan over high heat. Add chicken (letting any excess marinade drip off first) and onion wedges; cook until chicken is browned on one side and onion is softened, 3-5 minutes. • Reduce heat to medium-high and flip chicken; cook until chicken is cooked through and onion is browned, 3-5 minutes more. TIP: Be sure to turn onion occasionally using tongs while chicken cooks. If onion is done before chicken, transfer to a plate. • Transfer chicken to a cutting board; let rest 1-2 minutes.