Chicken with Black Beans and Rice

By amberwherley

Ingredients

• 1/4 1/4
• cup all-purpose flour
• 1 1/2 1 1/2
• teaspoons chili powder
• 1/4 1/4
• teaspoon salt
• 1/4 1/4
• teaspoon black pepper
• 2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
• 2 tablespoons cooking oil
• 1 15 ounce canblack beans, rinsed and drained
• 1 14 1/2ounce candiced tomatoes with onion and green pepper, undrained
• 1 cup tomato juice
• 1 cup frozen whole kernel corn
• 2/3 2/3
• cup long grain rice
• 1/8 - 1/4 1/8 - 1/4
• teaspoon cayenne pepper
• 2 cloves garlic, minced

Preparation

Step 1

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 Facts (Chicken with Black Beans and Rice)
Servings Per Recipe 6Calories437,Protein(gm)35,Carbohydrate(gm)40,Fat, total(gm)16,Cholesterol(mg)86,Saturated fat(gm)4,Monosaturated fat(gm)6,Polyunsaturated fat(gm)4,Dietary Fiber, total(gm)5,Sugar, total(gm)3,Vitamin A(IU)389,Vitamin C(mg)17,Thiamin(mg)0,Riboflavin(mg)0,Niacin(mg)9,Pyridoxine (Vit. B6)(mg)0,Folate(µg)77,Cobalamin (Vit. B12)(µg)0,Sodium(mg)634,Potassium(mg)521,Calcium(DV %)81,Iron(DV %)4,Vegetables()1,Starch()2,Lean Meat()4,Fat()1,Percent Daily Values are based on a 2,000 calorie diet