Flip the chicken to the opposite side and cook for another 5-6 minutes, again until nicely browned. Remove from the pan to a clean plate. Cover lightly with foil and set aside.
Add the onion, peppers and jalapeño to the drippings in the pan and cook for 2-3 minutes until slightly softened. Add the rice, garlic and reserved spices to the pan. Cook for 1 minute, stirring frequently.
Add the chicken broth and black beans and salt to the pan and bring the mixture to a full boil. Cover the pan and reduce heat to very low. Cook for 12 minutes.
See Café Tips above in the post for more detailed instructions and tips.