(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*