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

Source: Midwest Living


Recipe Summary

20 mins
50 mins at 375°


Ingredient Checklist


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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; total fat 16g; saturated fat 4g; polyunsaturated fat 4g; monounsaturated fat 6g; cholesterol 86mg; sodium 634mg; potassium 521mg; carbohydrates 40g; fiber 5g; sugar 3g; protein 35g; vitamin a 389IU; vitamin c 17mg; thiaminmg; riboflavinmg; niacin equivalents 9mg; vitamin b6mg; folate 77mcg; vitamin b12mcg; calcium 81mg; iron 4mg.