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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Spicy Chicken and Rice Bake Recipe

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This recipe for Spicy Chicken and Rice Bake, by , is from The Wilcox Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nichole Bach

Category:
Category:

Ingredients:  
Ingredients:  
2 ½ to 3 pounds boneless, skinless chicken breasts
½ c. chopped onion
½ c. chopped green sweet pepper
2 cloves garlic, minced
1 Tbsp cooking oil (organic extra virgin olive oil)
1 15 oz. can black beans or 1 c. dry black beans soaked overnight and cooked
1 14 ½ oz can diced tomatoes, undrained
1 c. tomato juice
1 c. frozen whole kernel corn
2/3 cup uncooked long grain rice (brown rice, Lundberg’s)
1 tsp chili powder
1/8 tsp to ¼ tsp ground red pepper
Paprika

Directions:
Directions:
1. In a large saucepan cook onion, sweet 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 ½ tsp salt. Bring to boiling. Transfer rice mixture to a 3 quart rectangular baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.

2. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
you can use any type of chicken pieces, just be sure to skin the chicken then.

 

 

 

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