Spicy Chicken and Rice Bake ~ By Victoria

This is a very easy, flavorful and nutritious dinner to make!

(And it is also very colorful ;-)

 

Makes 6 servings

Oven:  375 degrees

 

2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)

1/2 cup chopped onion (1 medium)

1/2 cup chopped green sweet pepper

2 cloves garlic, minced

1 tablespoon cooking oil

1 15-ounce can black beans, rinsed and drained

1 14 1/2-ounce can diced tomatoes, undrained

1 cup tomato juice

1 cup frozen whole kernel corn

2/3 cup uncooked long grain rice

1 teaspoon chili powder

1/8 to 1/4 teaspoon ground red pepper

Paprika

 

1.  Skin chicken; set aside.

2.  In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender.  Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 teaspoon salt.  Bring to boiling.  Transfer rice mixture to a 3-quart rectangular baking dish.  Arrange chicken pieces on top of rice mixture.  Sprinkle chicken with paprika.

3.  Bake, uncovered in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink and rice is tender. 

 

Source:  Better Homes and Gardens Cookbook, 12th Edition