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Chicken with Black Beans and Rice

This colorful one-dish meal goes together quickly and is sure to please the whole family.

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  • Makes: 6 servings
  • Serving Size: 3 ounces chicken + 2/3 cup rice mixture
  • Prep: 20 mins
  • Bake: 50 mins 375°F

Chicken with Black Beans and Rice

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.

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

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