- 1 Reynolds Oven Bag
- 2 tbsp flour
- 1 can diced tomatoes with green chilies
- 2 tsp jalapeno
- 6 chicken pieces
- seasoned salt
- 1 can black beans, rinsed and drained
- 1 medium yellow bell pepper, cut in large chunks
- Hot cooked rice
Preheat oven to 350F
Shake flour in Reynolds oven bag. Place bag in a 13x9x2- inch baking pan with opening towards wide side of pan.
Add tomatoes and jalapeno, if desired, to oven bag; squeeze bag to blend in flour. Sprinkle chicken with seasoned salt; add to bag in an even layer. Arrange beans and yellow pepper around chicken.
Close oven bag with nylon tie. Cut 6 1/2-inch slits in top of bag; tuck ends of bag in pan.
Bake 45 to 50 minutes until meat thermometer reaches 180F. Serve over hot rice, if desired.