Chicken with Black Beans and Rice

By oakleyj

Chili powder and cayenne pepper spice up this chicken, beans, and rice combo.

Ingredients

• 1/4 1/4 1/4
• cupall-purpose flour
• 1 1/2 1 1/2 1/2
• teaspoonschili powder
• 1/4 1/4 1/4
• teaspoonsalt
• 1/4 1/4 1/4
• teaspoonblack pepper
• 2 1/2 3 2 1/2 3 - 3 2 1/2 - 3
• poundsmeaty chicken pieces (breast halves, thighs, and drumsticks)
• 2 2 2
• tablespoonscooking oil
• 1 1 1
• 15 15 15 ounce canblack beans, rinsed and drained
• 1 1 1
• 14 1/2 14 1/2 1/2 ounce candiced tomatoes with onion and green pepper, undrained
• 1 1 1
• cuptomato juice
• 1 1 1
• cupfrozen whole kernel corn
• 2/3 2/3 2/3
• cuplong grain rice
• 1/8 1/4 1/8 1/4 - 1/4 1/8 - 1/4
• teaspooncayenne pepper
• 2 2 2
• cloves cloves garlic, minced

Details

Servings 6
Adapted from bhg.com

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.