This is an easy casserole that you can alter to suit your own taste. Not into spicy food? Cut back on the spices and use diced tomatoes in place of the Rotel. Trying to cut down on fat? Skip the browning and just add the seasoned chicken to the casserole before you put it in the oven. I think a little cheese on the top would be pretty good, but I could say that about almost any dish.
What You Need
- 1/4 cup flour
- 1 1/2 t chili powder, divided
- 1/4 t salt
- 1/4 t black pepper
- 2 1/2 to 3 pounds meaty chicken pieces
(I used boneless, skinless chicken breast halves cut in half, but you can use an pieces you like)
- 2 T oil
- 1 15 oz can black beans, rinsed and drained
- 1 10 oz can Rotel, undrained
- 1 c tomato juice
- 1 c frozen whole kernel corn
- 2/3 c long grain rice, uncooked
- 1/4 t cayenne pepper
- 1/2 t cumin
- 1/2 t dried oregano
- 2 cloves garlic, minced
What You Do
Heat oven to 375°.
Put the flour, 1 teaspoon of chili powder, salt, and pepper in a large resealable bag. Add the chicken pieces. Seal the bag and shake to coat the chicken.
In a large skillet, heat the oil over medium heat. Add the chicken and brown on all sides. This will take about 10 minutes.
While the chicken is browning, place the beans, Rotel, tomato juice, corn, uncooked rice, 1/2 teaspoon chili powder, cayenne pepper, cumin, oregano, and garlic into a sauce pan. Bring to a boil over medium heat.
Place the rice mixture in a 9×13 baking dish. Place the chicken pieces on top of the rice mixture.
Cover the baking dish with foil and place in the preheated oven. Bake for 45-50 minutes until the chicken is no longer pink and the rice is tender.