(Serve with Warm Tortillas)
Adapted from a Better Homes & Gardens Recipe
| 2-3 Lbs Chicken Pices (Breast halves, thighs, and drumsticks) | 1 14.5 oz can Diced Tomatoes, undrained |
| 1/2 Cup Chopped Onion | 1 Cup Tomato Juice |
| 1/2 Cup Chopped Green Pepper | 1 Cup Frozen Corn |
| 2 Cloves garlic, minced | 2/3 Cup uncooked Long Grain Rice |
| 1 Tbsp Cooking Oil | 1 tsp Chili Powder |
| 1 15 oz Can Black Beans | 1/8 – 1/4 tsp ground red pepper |
1- In a large sauce pan cook onion, pepper, and garlic in hot oil until 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 mixture to a 3-quart backing dish. Arrange chicken pieces on top and sprinkle with Paprika.
2- Bake, covered, at 375 for 45 minutes or until chicken is no longer pink and rice is tender.
*Food storage meal*
