Three Cheese Macaroni

Comfort Food: Lasagna

BBQ Grilled Cheese

Pork Sandwiches

It's Like A Fiesta In Your Mouth

Tuesday, November 17, 2009


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.


1 comments:

Lana said...

This looks cheesy....and yummy!

November 21, 2009 at 11:06 AM

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