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

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, 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.

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  • 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; 16 g total fat; 4 g saturated fat; 4 g polyunsaturated fat; 6 g monounsaturated fat; 86 mg cholesterol; 634 mg sodium. 521 mg potassium; 40 g carbohydrates; 5 g fiber; 3 g sugar; 35 g protein; 389 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 0 mg vitamin b6; 77 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 4 mg iron;

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