Sorry the picture is a little fuzzy. I got this out of the Better Homes and Gardens Cookbook. It tastes great and Melanie really liked it! It can be kinda spicy too! Enjoy!!
2 1/2 to 3 lbs meaty chicken pieces (breast halves, thighs, and drumsticks)
1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
1 Tbsp cooking oil
1 15 oz can black beans, rinsed and drained
1 14-1/2 oz can diced tomates, undrained
1 cup tomato juice
1 cup forzen whole kernel corn
2/3 cup uncooked long grain rice
1 tsp chili powder
1/8 to 1/4 tsp ground red pepper
Paprika
1. Skin chicken, set aside
2. 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 tsp salt. Bring to boiling. Transfer rice mixture to a 3 - quart rectangular baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
3. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees for breasts: 180 degree for thighs and drumsticks) and rice is tender.
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