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| Chicken with Black Beans and Rice |
Ingredients
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
- 2 tablespoons cooking oil
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes with onion and green pepper, undrained
- 1 cup tomato juice
- 1 cup frozen whole kernel corn
- 2/3 cup long grain rice
- 1/4 teaspoon cayenne pepper
- 2 cloves garlic, minced
Directions
- 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
- 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, 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 baking dish
- Arrange chicken pieces on top of rice mixture
- Bake, covered, in a 375 F oven for 45 to 50 minutes or until chicken is no longer pink and rice is tender
I did a couple of things differently. I didn't put the chicken in a bag or use boned chicken. I used what we had; which was boneless breast tenderloins. I think it worked just fine coating them by hand in a bowl. I used a can of corn (drained) and a little more than 2/3 cup rice, since the box was almost empty, I just poured the rest in and added an extra 1/2 cup tomato juice (low sodium V8). Overall, I thought it was very good. Although I could've used more tomato juice as the rice sucked up more than I thought!
(Recipe used: Better Homes & Gardens)
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