Spicy Chicken and Rice Bake

I'm participating in a meme from Mercedes Rocks! Scrumptious Sunday. I tried a new recipe tonight and it was a hit! I have to say, sometimes cooking is therapeutic for me. A few years ago we had a large garden and I cooked something new every night trying to incorporate something from the garden. When the garden was done, I got out of the habit of cooking and maybe I burned out a little on it, too. Lately, I've been longing to find some new stuff to try. I felt like I had found myself in a cooking rut--making the same old tired dishes week after week. Good thing I decided to thumb through my Better Homes and Garden New Cook Book! I have the limited edition breast cancer awareness version. I believe the recipes are the same, however. ;)

Scrumptious Sunday: Spicy Chicken and Rice Bake

From Better Homes and Gardens Cook Book

Preheat oven to 375º

Ingredients:
2 1/2 to 3 lbs. meaty chicken pieces (breast halves, thighs, and drumsticks) *I used boneless skinless breasts
1/2 cup chopped onion (1 medium)
1/2 cup green pepper
2 cloves garlic, minced
1 T cooking oil (EVOO)
1 15 oz can black beans, rinsed and drained
1 14 1/2 oz can diced tomatoes, undrained
1 cup tomato juice
1 cup frozen whole kernel corn
2/3 cup uncooked long grain rice (I now realize I used a cup)
1 tsp chili powder
1/8 to 1/4 tsp ground red pepper
Paprika

Directions:
1. Skin chicken; set aside. *(N/A if you're like me and use boneless skinless chicken breast halves!)

2. 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 1/2 tsp of salt. Bring to boiling.

Transfer rice misture to a 3 qt rectangular baking dish. Arrange chicken on top of rice mixture. Sprinkle chicken with paprika.

3. Bake, covered, in a 375º oven for 45-50 minutes or until chicken is no longer pink and rice is tender.


For dessert, I made Duncan Hines Dark Chocolate Fudge Brownies. YUM!