2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
1/2 cup chopped onion (1 medium)
1/2 cup chopped sweet peppers
2 cloves garlic minced
1 tablespoon cooking oil
1 15 oz can black beans, rinsed and drained
1 14 1/2 ounce can diced tomatoes, undrained
1 cup tomato juice
1 cup frozen whole kernel corn
2/3 cup uncooked long grain rice
1 teaspoon chili powder
1/8 to 1/4 teaspoon ground red pepper
paprika
Skin chicken; set aside.
In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 teaspoon salt. Bring to boiling. Transfer rice mixture to a 3 quart baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
Bake, covered, in a 375 degree oven for 45 t o50 minutes or until chicken is no longer pink (270 degrees for breasts; 180 degrees for thighs and drumsticks) and rice is tender.
Better Homes and Gardens Cook Book
1/2 cup chopped onion (1 medium)
1/2 cup chopped sweet peppers
2 cloves garlic minced
1 tablespoon cooking oil
1 15 oz can black beans, rinsed and drained
1 14 1/2 ounce can diced tomatoes, undrained
1 cup tomato juice
1 cup frozen whole kernel corn
2/3 cup uncooked long grain rice
1 teaspoon chili powder
1/8 to 1/4 teaspoon ground red pepper
paprika
Skin chicken; set aside.
In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 teaspoon salt. Bring to boiling. Transfer rice mixture to a 3 quart baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
Bake, covered, in a 375 degree oven for 45 t o50 minutes or until chicken is no longer pink (270 degrees for breasts; 180 degrees for thighs and drumsticks) and rice is tender.
Better Homes and Gardens Cook Book
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