Mexican Chicken and Rice Casserole

A very tasty casserole, I really think you will enjoy this!

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• 2 -3  tablespoons  oil
• 1  large onion, chopped
• 1  small green bell pepper, chopped
• 2 -3  minced fresh garlic cloves
• 1 (15 ounce) can red kidney beans, drained
• 1 (14 1/4ounce) can whole tomatoes, undrained and roughly chopped
• 1 (14 1/2ounce) can chicken broth
• 1 (4 ounce) can  diced mild green chilies, undrained
• 2  cups frozen corn kernels
• 3⁄4 cup  uncooked long grain white rice
• 1  teaspoon chili powder
•  salt and pepper
• 1⁄4 cup flour
• 1  teaspoon  garlic salt
• 2  teaspoons paprika
• 8 -9  chicken pieces (skin removed if desired)

Directions

1. Set oven to 375 degrees.
2. In a large pot or Dutch oven over medium-high heat, saute onion, bell pepper and garlic until softened.
3. Add in beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to combine.
4. Transfer the mixture to a greased 13 x 9-inch baking dish.
5. In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake the bag to mix spices.
6. Add in the chicken pieces and shake to coat.
7. Place the chicken in a single layer on top of rice; press lightly into rice.
8. Cover tightly with foil.
9. Bake for 1 hour, or until the chicken if fork-tender, and the rice is tender and the liquid is absorbed.
10. Remove foil, bake an additional 15 minutes to brown chicken.