Add a hot, tangy bite to this chicken dish by stirring in a few dashes of Louisiana hot sauce along with the rice mixture.

Source: Midwest Living


Recipe Summary

20 mins
45 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, 1/4 teaspoon salt, and black pepper. Add chicken pieces, half at a time. Seal bag; shake to coat.

  • In a 12-inch skillet heat oil over medium heat. Add chicken; cook about 10 minutes or until brown on all sides, turning occasionally. Remove chicken from skillet and set aside; discard drippings.

  • Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, water, 1/4 teaspoon salt, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Arrange chicken pieces on top of rice mixture. Reduce heat to medium-low. Cook, covered, for 35 to 40 minutes or until chicken is no longer pink (170°F for breasts; 180°F for thighs and drumsticks) and rice is tender.

Nutrition Facts

508 calories; fat 22g; cholesterol 107mg; saturated fat 5g; carbohydrates 43g; mono fat 8g; poly fat 7g; insoluble fiber 6g; sugars 6g; protein 38g; vitamin a 826IU; vitamin c 15.9mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 11.6mg; vitamin b6 0.7mg; folate 80.6mcg; vitamin b12 0.3mcg; sodium 830mg; potassium 595mg; calcium 70.7mg; iron 3.6mg.