Arroz con Pollo

This is a really easy recipe that makes a fair amount of leftovers suitable for lunches in grad student offices or fMRI scanners.  It probably would make for a nice lunch other places as well, but I don't know anyone who eats anywhere else.

I've made this twice now, once following the recipe posted below, and once with a higher beans to rice ratio.  Its still good with more beans, but I think the recipe below is just about optimal.  We'll assess the statistical significance of this (p<0.05) after more pilot trials.  

What does all this rambling mean to real people who don't talk like psychology papers?  We'll be making this again.  Its really good and I might be kind of obsessed with it.

Ingredients

1. 1 tablespoon cooking oil
2. 4 chicken thighs
3. 5 chicken drumsticks
4. 2 teaspoons salt
5. 1/2 teaspoon fresh-ground black pepper
6. 1 onion, chopped fine
7. 4 cloves garlic, minced
8. 1 cup canned crushed tomatoes
9. 1/2 cup bottled pimientos, drained
10. 1 small can (15oz) drained and rinsed black bean
11. 1 1/2 cup rice, preferably medium-grain
12.  2 1/2 cups water
13. 1/8 teaspoon cayenne pepper
14. 4 lime wedges 

Directions

1. In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add to the pan. Cook, turning, until well browned, about 8 minutes in all. Remove. Do not pour off chicken fat.
2. Add the onion to the pan and reduce the heat to moderately low. Cook, stirring occasionally, until translucent, about 5 minutes. Add the (chopped) garlic and cook, stirring, for 30 seconds longer. Add the tomatoes and pimientos, scraping the bottom of the pan to dislodge any brown bits. Stir in the beans, rice, water, the remaining 11/2 teaspoons of salt, and the cayenne, and arrange the chicken on top in an even layer.
3. Bring to a boil and simmer until all the water is absorbed, about 12 minutes. Turn the drumsticks and reduce the heat to very low. Cover and cook until the chicken and rice are just done, about 15 minutes longer. Serve with the lime wedges and plantains.