Spicy Chicken and Rice Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2-3 lbs meaty chicken pieces (breast halves, thighs, and drumsticks)1/2 cup chopped onion 1 large jalapeņo pepper2 cloves garlic, minced1 Tbsp cooking oil1 15 oz can black beans, rinsed and drained1 28 oz can Rotel diced tomatoes, undrained1 cup tomato juice1 can 15 oz whole kernel corn1 cup uncooked long grain rice1 tsp chili powder1/8 to 1/4 tsp ground red pepperPaprika1/2 cup Shredded Mild Cheddar Cheese
Makes 4-5 servings
1. Skin chicken, set aside
2. In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 tsp salt. Bring to boiling. Let simmer for 10-15 minutes. Transfer rice mixture to a 3 - quart rectangular baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
3. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees for breasts: 180 degree for thighs and drumsticks) and rice is tender.
4. Sprinkle Cheddar Cheese on top before serving.
Number of Servings: 5
Recipe submitted by SparkPeople user YOUDREAMOF13.
1. Skin chicken, set aside
2. In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 tsp salt. Bring to boiling. Let simmer for 10-15 minutes. Transfer rice mixture to a 3 - quart rectangular baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
3. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees for breasts: 180 degree for thighs and drumsticks) and rice is tender.
4. Sprinkle Cheddar Cheese on top before serving.
Number of Servings: 5
Recipe submitted by SparkPeople user YOUDREAMOF13.
Nutritional Info Amount Per Serving
- Calories: 418.3
- Total Fat: 9.6 g
- Cholesterol: 96.4 mg
- Sodium: 1,194.5 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 8.1 g
- Protein: 44.1 g
Member Reviews
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SHORTYDAWN
I changed Jalapeno pepper to a red pepper and then instead of cooking oil I use veg.broth to cook the veggie until tender.and the tomato juice I use 2TBL spoons of tomato paste to 1cup of hot water and then that cut back on sodium. the cheese I used but put on the side of the dish not on top. - 12/2/11