Chicken with Black Bean and Rice Casserole

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Chicken with Black Bean and Rice Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    ¼

  • cup all-purpose flour

  • 1-½

    1-½

  • teaspoons chili powder

  • ¼

    ¼

  • teaspoon salt

  • ¼

    ¼

  • teaspoon black pepper

  • 2-½

    2-½

  • to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)

  • 2

    2

  • tablespoons cooking oil

  • 1

    1

  • 15-ounce can black beans, rinsed and drained

  • 1

    1

  • 14.5-ounce can diced tomatoes with onion and green pepper, undrained

  • 1

    1

  • cup tomato juice

  • 1

    1

  • cup frozen whole kernel corn

  • cup long grain rice

  • to ¼ teaspoon cayenne pepper

  • 2

    2

  • cloves 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 mintues, 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 rice mixture. 3. Bake, covered, in a 375 degrees F oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks) and rice is tender. Makes 6 servings.


Nutrition

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