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Ingredients
| all-purpose flour (unsifted): 1/4 cup |
| chili powder: 1 tsp |
| salt: 1/4 tsp (and black pepper) |
| chicken broth: 3 oz |
| olive oil: 2 tsp |
| black beans: 15 oz |
| red tomatoes (chopped): 1 cup |
| tomato juice: 1 cup |
| corn tortillas: 1 tortilla |
| white rice: 2/3 cup |
| cayenne pepper: 1/8 tsp |
| garlic: 2 cloves |
Chicken with black beans and rice
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
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.