Chicken with Black Beans and Rice Recipe
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This colorful one-dish meal goes together quickly and is sure to please the whole family.
Ingredients
- 1/4 cup all-purpose flour
- 1-1/2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
- 2 tablespoons cooking oil
- 1 15-ounce can black beans, rinsed and drained
- 1 14.5-ounce can diced tomatoes with onion and green pepper, undrained
- 1 cup tomato juice
- 1 cup frozen whole kernel corn
- 2/3 cup long grain rice
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 cloves garlic, minced
- 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.
- 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.
- 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.
- Calories 437, Total Fat 16 g, Saturated Fat 4 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 4 g, Cholesterol 86 mg, Sodium 634 mg, Carbohydrate 40 g, Total Sugar 3 g, Fiber 5 g, Protein 35 g. Daily Values: Vitamin A 0%, Vitamin C 29%, Calcium 8%, Iron 21%. Exchanges: Vegetable 1, Starch 2, Lean Meat 4, Fat .5.
- Percent Daily Values are based on a 2,000 calorie diet
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