Mexican Chicken and Rice

Submitted by Beth Gambrell

"This is has a great flavor and cooks all in one dish. Nice warm, comfort food!"

 

• Ready In: 1hr 30mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 3 tablespoons oil
• 2 -3 lbs chicken pieces
• 1⁄2 cup flour
• 28 ounces canned tomatoes
• 1 medium onion, chopped
• 1 1⁄2 teaspoons salt
• 1 cup rice, uncooked
• 2 teaspoons chili powder
• 1⁄2 teaspoon garlic powder
• 1⁄8 teaspoon pepper
• 1 dash red pepper
• 2 chicken bouillon cubes
• 2 1⁄2 cups boiling water
• 8 ounces whole kernel corn
• 8 ounces kidney beans, drained

directions

1. Heat oil in skillet, coat chicken with flour and brown over med heat, 15-20 minutes, drain.
2. Mix tomatoes with liquid and remaining ingredients except rice, corn, and beans.
3. Pour over chicken, cover and bake for 30 minutes at 350°F
4. Stir in rice, corn and beans.
5. Cover and bake until chicken and rice are tender and vegetables are hot, 30-40 minutes.