Chicken with Black Beans and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/4 cup(s) all-purpose flour |
1 1/2 teaspoon(s) chili powder |
1/4 teaspoon(s) salt |
1/4 teaspoon(s) black pepper |
2 1/2 to 3 pound(s) meaty chicken pieces (breast halves, thighs, and drumsticks) |
1 15oz. can(s) black beans rinsed and drained |
1 14 1/2oz can(s) diced tomatoes undrained |
1 cup(s) tomato juice |
1 cup(s) whole kernel corn |
2/3 cup(s) long grain rice |
1/8 to 1/4 teaspoon(s) cayenne pepper |
2 clove(s) garlic minced |
Directions:
1. -In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, the salt and pepper. Add chicken pieces, half at a time. Seal bag; shake to coat.
2. -In a very large skillet brown chicken on all sides in hot oil over medium heat about 10 minutes, turning occasionally. Remove chicken from skillet and set aside; discard drippings. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of the rice mixture.
3. -Bake, covered, in a 375 degrees oven for 45 to 50 minutes or until chicken is no longer pink and rice is tender.
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