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Mexican-Style Chicken & Rice Casserole




Source of Recipe


Unknown


List of Ingredients




1 Tblsp. vegetable or olive oil
1 large onion, chopped
1 small green bell pepper, cored, seeded & chopped
1 garlic clove, minced
1 can (15-½ oz.) red kidney beans drained
1 can (14 ½ oz.) whole tomatoes, undrained, roughly chopped
1 can (14 ½ oz.) chicken broth
1 can (4 oz.) diced green chilies, undrained
2 cups frozen corn kernels
3/4 cup uncooked long grain white rice
1 tsp. chili powder
Salt & pepper to taste
2 Tblsp. All-purpose flour
1 tsp. garlic salt
2 tsp. paprika
1-frying chicken (2-½ to 3 lbs.) cut into 8 pieces, skin removed if desired


Recipe



Preheat oven to 375° F. Heat oil in large pot or Dutch oven over medium high heat. Add onion, bell pepper and garlic; cook and stir until vegetables are softened.

Add beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to blend. Pour into 13- x 9-inch baking dish.

In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake to mix. Add chicken pieces; shake to coat.

Place chicken in single layer on top of rice; press lightly into rice. Cover tightly with aluminum foil. Bake in preheated oven for 1 hour and 15 minutes or until chicken is fork tender and juices run clear, rice is tender and liquid is absorbed. Remove foil, bake an additional 15 minutes to brown chicken. Yield 8 servings.