Recipe finder
Chicken with Black Beans and Rice
- Makes: 6 servings
- Prep 20 mins
- Bake 50 mins
Ingredients
-
1/4
cup
all-purpose flour
-
1 1/2
teaspoons
chili powder
-
1/4
teaspoon
salt
-
1/4
teaspoon
black pepper
-
2 1/2-3
pounds
meaty chicken pieces (breast halves, thighs, and drumsticks)
-
2
tablespoons
cooking oil
-
1
15 -
ounce can
black beans, rinsed and drained
-
1
14 1/2 -
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
-
1/8-1/4
teaspoon
cayenne pepper
-
2
cloves garlic, minced
Directions
- 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.
Nutrition Facts
(Chicken with Black Beans and Rice)
Servings Per Recipe 6, sat. fat (g) 4, chol. (mg) 86, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 77, pro. (g) 35, cal. (kcal) 437, Cobalamin (Vit. B12) (µg) 0, Fat, total (g) 16, sodium (mg) 634, Potassium (mg) 521, carb. (g) 40, calcium (mg) 81, iron (mg) 4, Vegetables () 1, Starch () 2, Riboflavin (mg) 0, Thiamin (mg) 0, Lean Meat () 4, vit. C (mg) 17, vit. A (IU) 389, Fat () 1, sugar (g) 3, fiber (g) 5, Polyunsaturated fat (g) 4, Monosaturated fat (g) 6