1.4 kg chicken breast halves, skinless 3 lb
125 ml onion, chopped 1/2 cup
125 ml green pepper, chopped 1/2 cup
2 garlic cloves, minced
15 ml cooking oil 1 tbsp
1 can black beans, rinsed & drained (14 oz / 398 ml)
1 can diced tomatoes, undrained (14 oz / 398 ml)
250 ml tomato juice 1 cup
250 ml frozen whole kernel corn 1 cup
150 ml uncooked long grain rice 2/3 cup
5 m chili powder 1 tsp
1 ml ground red pepper 1/4 tsp
paprika
In a large saucepan, cook onion, 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 salt to taste. Bring to boil. Transfer rice mixture to rectangular baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
Bake, covered, in preheated 375 F (190 C) oven for 45 to 50 minutes or until chicken is longer pink and rice is tender.
Serves: 6