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Chicken and Rice Bake

Created by TiaMia on August 10, 2013

2 1/2 to 3 pounds chicken thighs (or your choice of chicken pieces, I like thighs and drumsticks)
1 onion, chopped
1 green bell pepper (small pepper, chopped)
3 garlic cloves, minced
15 ounces black beans (canned, rinsed and drained)
14 1/2 ounces diced tomatoes, undrained (one 14 1/2 ounce can)
1 cup tomato juice

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.