Chicken with Black Beans and Rice
- 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.
- In a very large skillet brown chicken on all sides in hot oil over medium heat about 10 mintues, 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 rice mixture.
- Bake, covered, in a 375 degrees F oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks) and rice is tender. Makes 6 servings.
Nutrition Facts (Chicken with Black Beans and Rice)
- Per serving:
- 437 kcal cal.,
- 16 g fat
- (4 g sat. fat,
- 4 g polyunsaturated fat,
- 6 g monounsatured fat),
- 86 mg chol.,
- 634 mg sodium,
- 40 g carb.,
- 5 g fiber,
- 3 g sugar,
- 35 g pro.
- Percent Daily Values are based on a 2,000 calorie diet