Ingredients

• 1/4  cup all-purpose flour
• 1-1/2  teaspoons chili powder
• 1/4  teaspoon salt
• 1/4  teaspoon black pepper
• 2-1/2  to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
• 2  tablespoons cooking oil
• 1  15-ounce can black beans, rinsed and drained
• 1  14.5-ounce can diced tomatoes with onion and green pepper, undrained
• 1  cup tomato juice
• 1  cup frozen whole kernel corn
• 2/3  cup long grain rice
• 1/8  to 1/4 teaspoon cayenne pepper
• 2  cloves garlic, minced

Directions

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 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.

3. 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.