Recipe: Mexican Style Chicken and Rice Casserole (using beans, chiles and corn)

MEXICAN STYLE CHICKEN AND RICE CASSEROLE

1 tablespoon vegetable or olive oil
1 large onion, chopped
1 small green bell pepper, cored, seeded and chopped
1 garlic clove, minced
1 (15 1/2 ounce) can red kidney beans drained
1 (14 1/2 ounce) can whole tomatoes, undrained roughly chopped
1 (14 1/2 ounce) can chicken broth
1 (4 ounce) can diced green chilies, undrained
2 cups frozen corn kernels
3/4 cup uncooked long grain white rice
1 teaspoon chili powder
Salt and pepper to taste
2 tablespoons all purpose flour
1 teaspoon garlic salt
2 teaspoons paprika
1 (2 1/2 to 3 pound) frying chicken, cut into 8 pieces (skin removed if desired)

Preheat oven to 375 degrees F.

Heat oil in large pot or Dutch oven over medium high heat. Add onion, bell pepper and garlic; cook and stir till vegetables are softened.

Add beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to blend. Pour into 13x9-inch baking dish.

In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake to mix. Add chicken pieces; shake to coat. Place chicken in single layer on top of rice; press lightly into rice.

Cover tightly with aluminum foil. Bake in preheated oven for 1 hour and 15 minutes or till chicken is fork tender and juices run clear, rice is tender and liquid is absorbed. Remove foil, bake an additional 15 minutes to brown chicken.

VARIATION:
I added 1 tsp. ground cumin and used 5 chicken breast halves.

Makes 8 servings
Source: Schmitty
From: Terrytx