Healthified Chicken, Rice, and Beans Bake

 

1/4

cup Gold Medal® all-purpose flour

1 1/2

teaspoons chili powder

1/4

teaspoon salt

1/4

teaspoon black pepper

2 1/2

to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skinned

2

tablespoons oil

1

can (15 oz) Progresso® black beans, rinsed and drained

1

can (14.5 oz) Muir Glen® organic diced tomatoes, undrained

1

cup tomato juice

1

package (9 oz) Green Giant® frozen whole kernel corn

2/3

cup long grain rice

1/8

to 1/4 teaspoon cayenne pepper

2

cloves garlic, minced

• 1 Preheat oven to 375ºF. In a large resealable plastic bag, combine flour, 1 teaspoon of the chili powder, the salt, and pepper. Add half of the chicken pieces. Seal bag; shake to coat. Repeat with remaining chicken pieces.
• 2 In a very large skillet, brown chicken on all sides in hot oil over medium heat about 10 minutes, turning occasionally. Remove chicken from skillet and set aside; discard drippings in skillet. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of rice mixture.
• 3 Bake, covered, for 45 to 50 minutes or until chicken is no longer pink (170ºF for breasts; 180ºF for thighs and drumsticks) and rice is tender.