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Preheat broiler. In a small bowl combine the lime peel, 2 teaspoons of the kosher salt, ground ancho chile pepper, garlic powder, and coriander. Rub mixture over chicken and arrange skin-side down in a 15x10x1-inch baking pan.
Broil chicken 6 inches from the heat for 5 minutes. Turn chicken over and broil for 5 to 6 minutes more or until skin is brown and lightly crisp. Remove chicken from oven. Set oven to 350°F. Return chicken to oven and bake about 25 minutes or until chicken is no longer pink (170°F).
Meanwhile, in a medium saucepan stir together the broth, beans, uncooked rice, onion, carrot, oregano, cumin seed, and remaining 1/2 teaspoon kosher salt. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Remove from heat. Let stand for 5 minutes. Stir in the cilantro.
Serve chicken and rice with salsa and sour cream.