Chicken with Black Beans and Rice

More BH&G. It’s a great one-dish meal, as long as you like black beans. Makes 6 servings. Note that I use boneless chicken breast or boneless chicken thighs.

1/4 cup flour

1 1/2 teaspoons chili powder (divided, see below)

1/4 teaspoon salt

1/4 teaspoon black pepper

2 1/2 to 3 pounds meaty chicken pieces

2 tablespoon oil

1 15-oz. can black beans, rinsed and drained

1 14.5-oz. can diced tomatoes with onion and green pepper, undrained

1 cup tomato juice (I use tomato sauce)

1 cup frozen whole kernel corn

2/3 cup uncooked long grain rice

1/8 to 1/4 teaspoon cayenne pepper

2 cloves garlic

1. In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, salt, and black pepper. Add chicken pieces, half at a time. Seal bag; shake to coat.
2. In a 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. Add the remaining 1/2 teaspoon chili powder, the beans, undrained tomatoes, tomato juice, corn, rice, cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 3 quart rectangular dish. Arrange chicken pieces on top of rice mixture.
3. Bake, covered, in a 375 oven for 45 to 50 minutes or until chicken is no longer pink and rice is tender.