Mexican Black Bean and Rice Casserole

Makes 8 Servings

• Ingredients

  1	Tbsp	oil
  1	cup	onion, chopped
  1/2	cup	green pepper, chopped
  1	each	minced garlic
  1	can	(14 1/2 oz.) stewed tomatoes
  1	pkg	(8 oz.) Mahatma® Black Beans and Rice Mix
  2 3/4	cups	chicken broth
  1	can	(4 oz.) diced green chilies, undrained
  1	can	(11 oz.) whole kernel corn
  2	Tbsps	flour
  1	tsp	garlic salt
  3	tsps	paprika
  1		frying chicken (2-1/2 to 3 pound), cut into 8 pieces

• Directions
  Heat oven to 375ºF. Heat oil in Dutch oven or large saucepan over medium high heat. Add onions, bell peppers and garlic; cook and stir until vegetables are tender. Add tomatoes, rice mixture, broth, chilies and corn. Pour mixture into ungreased 13 x 9-inch baking dish.
  
  In a paper bag, combine flour, garlic, salt and paprika, shake to mix. Add chicken; shake to coat. Place chicken pieces on rice mixture; press lightly into rice. Cover tightly with foil.
  
  Bake for 1 hour until chicken is done and rice is tender. Remove foil and bake 10 additional minutes.
• Nutritional Info
  
  
  

  *Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition

  
  
  

  Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

  ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

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