Recipes and Cooking Chicken with Black Beans and Rice 4.1 (57) 1 Review This colorful one-dish meal goes together quickly and is sure to please the whole family. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 50 mins Total Time: 1 hrs 10 mins Servings: 6 Jump to Nutrition Facts Ingredients ¼ cup all-purpose flour 1 ½ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon black pepper 2 ½ - 3 pound meaty chicken pieces (breast halves, thighs, and drumsticks) 2 tablespoon 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 ⅔ cup long grain rice ⅛ - ¼ teaspoon cayenne pepper 2 cloves garlic, minced Directions 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. Rate it Print Nutrition Facts (per serving) 437 Calories 16g Fat 40g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 437 % Daily Value * Total Fat 16g 21% Saturated Fat 4g 20% Cholesterol 86mg 29% Sodium 634mg 28% Total Carbohydrate 40g 15% Total Sugars 3g Protein 35g Vitamin C 17.1mg 86% Calcium 80.8mg 6% Iron 3.8mg 21% Potassium 521mg 11% Folate, total 76.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.