It's Like A Fiesta In Your Mouth

Dinner tonight - the (not very)...

Spicy Chicken and Rice Bake

by 9x13 Pan That Can. 
Here's the recipe:

Prep: 25 minutes

Bake: 55 minutes

Oven: 375*F

Ingredients:
1 T cooking oil

1/2 c. chopped onion

1/2 c. chopped green or red sweet pepper

2 cloves garlic, minced

1 15-ounce can black beans, rinsed and drained

1 14 1/2-ounce can diced tomates, undrained

1 c. tomato juice

1 c. loose-pack frozen whole kernel corn

2/3 c. long grain rice

1 t. chili powder

1/2 t. salt

1/8 to 1/4 t. cayenne pepper

3 pounds meaty chicken pieces

salt

black pepper

paprika

Directions:

1| Preheat oven to 375*F. In a large saucepan heat oil over medium heat. Add onion, sweet pepper, and garlic. Cook and stir until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, salt and cayenne pepper. Bring to boiling. Transfer rice misture to an ungreased [you guessed it!] 9x13-inch baking dish.

2| Arrange chicken pieces on top of the rice mixture. Sprinkle chicken lightly with salt, black pepper and paprika.

3| Cover tightly with foil. Bake for 55 to 60 minutes or until chicken is no longer pink and rice is tender.

Makes 6 servings

My notes: Don't worry if you don't have the exact ingredients. I substituted frozen corn for canned creamed corn and I used tomato pasta sauce instead of tomato juice. It all works out in the end. Be sure to sprinkle some cheese on top! We used muenster.