Chicken and Rice Bake
Recipe: #10279
August 10, 2013
Categories: Casseroles, Chicken, Rice, Sunday Dinner, Oven Bake, Gluten-Free, High Protein, No Eggs Non-Dairy, Canned Tomatoes, Bone-in Pieces, Spicy, Chicken Dinner, more
"My family really loves this so I make it often."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (468 g)
- Calories 755.4
- Total Fat - 33.9 g
- Saturated Fat - 9 g
- Cholesterol - 185.2 mg
- Sodium - 558.5 mg
- Total Carbohydrate - 64.9 g
- Dietary Fiber - 14.2 g
- Sugars - 5.8 g
- Protein - 49.2 g
- Calcium - 134.3 mg
- Iron - 5.7 mg
- Vitamin C - 36.6 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
In a large saucepan cook onion, sweet pepper and garlic in about 2-3 tablespoons of hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and salt. Bring to boiling. Remove from heat and transfer mixture to a 3 -quart rectangular baking dish.
Step 2
Arrange chicken pieces on top of rice mixture. Sprinkle chicken with salt, pepper and paprika.
Step 3
Bake covered in a 375 degree (preheated) 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.
Tips
No special items needed.
0 Reviews
You'll Also Love
