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
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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
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  • 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; 22 g total fat; 5 g saturated fat; 7 g polyunsaturated fat; 8 g monounsaturated fat; 107 mg cholesterol; 830 mg sodium. 595 mg potassium; 43 g carbohydrates; 6 g fiber; 6 g sugar; 38 g protein; 0 g trans fatty acid; 826 IU vitamin a; 16 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 81 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 4 mg iron;

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