Spicy Chicken and Rice Bake

2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drum sticks)
1/2 cup chopped onion
1/2 cup green sweet pepper
2 cloves garlic, minced
1 15-ounce can black beans, rinsed and drained
1 14 1/2-ounce can diced tomatoes, undrained
1 cup tomato juice
1 cup frozen whole kernel corn
2/3 cup long grain rice, uncooked
1 teaspoon chili powder
1/8-1/4 teaspoon ground red pepper
paprika

1. skin chicken; set aside.
2. 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 1/2 teaspoon salt. Bring to boiling. Transfer rice mixture to a 3-quart baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
3. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees for breast; 180 degrees for thighs and drumsticks) and rice is tender.

per serving 355 calories, 9 grams fat, 39 g. carbs, 6 grams fiber, 33 grams protein

Better Homes and Gardens cook book