Friday Recipe - Chicken with black beans and rice

I tried this recipe last week and it was super tasty! A quote from 7 year old, Lefty: "This chicken is the best. Ever!" He wanted it the next night too. When he saw me packing the left overs for Mr. Man's lunch he got a little disappointed that it was going to be all gone so I have promised to make this again! The rice turned out a little spicy for the kids, but even Spirit (pickiest of my kids) said as long as he ate a bite of chicken with the rice it wasn't bad. (And the only spicy thing I put in the rice was the Rotel tomatoes so I must have just had a spicy can or something)

Chicken with black beans and rice
INGREDIENTS:
1/2 c flour
1 -2 tsp chili powder (add to your taste)
1/4 tsp salt
1/4 tsp black pepper
3 - 4 lbs meaty chicken pieces (breast halves, thighs, and drumsticks)
2 Tbls oil
1 (15 oz) can black beans, rinsed and drained
1 (14.5 oz) can RoTel tomatoes, undrained
1 c tomato juice
1 c frozen whole kernel corn
2/3 c long grain rice (not instant rice)
2 cloves garlic

In a large resealable plastic bag combine the flour, chili powder, salt, & pepper. Add the chicken pieces, half at a time, and shake bag to coat chicken.

In a large skillet, heat oil over medium heat. Brown chicken on all sides in hot oil about 10 minutes, turning occasionally. Remove chicken from skillet and set aside. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice and garlic. Bring to boiling. Transfer rice mixture to a 13x9x2 inch baking dish. Arrange chicken pieces on top of rice mixture. Cover tightly with foil.

Bake covered in a 375 degree oven for 45 - 50 minutes or until chicken is no longer pink and rice is tender.

Serve with warm tortillas on the side.

**One note: We found this didn't warm up well. So, my point is that it wasn't as good as left overs, but it sure was tasty the first time around!**