Chicken with Black Beans and Rice

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  • 1/4 cup(s) all-purpose flour
  • 1 1/2 teaspoon(s) chili powder
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 2 1/2 to 3 pound(s) meaty chicken pieces (breast halves, thighs, and drumsticks)
  • 1 15oz. can(s) black beans rinsed and drained
  • 1 14 1/2oz can(s) diced tomatoes undrained
  • 1 cup(s) tomato juice
  • 1 cup(s) whole kernel corn
  • 2/3 cup(s) long grain rice
  • 1/8 to 1/4 teaspoon(s) cayenne pepper
  • 2 clove(s) garlic minced


  1. -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.
  2. -In a very large skillet brown chicken on all sides in hot oil over medium heat about 10 minutes, 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 the rice mixture.
  3. -Bake, covered, in a 375 degrees oven for 45 to 50 minutes or until chicken is no longer pink and rice is tender.
March 2012

This recipe is a personal recipe added by tjcavallucci and has not been tested or endorsed by MyRecipes.

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