This colorful one-dish meal goes together quickly and is sure to please the whole family.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
bake:
50 mins
total:
1 hr 10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

437 calories; fat 16g; cholesterol 86mg; saturated fat 4g; carbohydrates 40g; mono fat 6g; poly fat 4g; insoluble fiber 5g; sugars 3g; protein 35g; vitamin a 388.7IU; vitamin c 17.1mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 9.1mg; vitamin b6 0.5mg; folate 76.6mcg; vitamin b12 0.2mcg; sodium 634mg; potassium 521mg; calcium 80.8mg; iron 3.8mg.
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