Recipe - Mexicali Chicken And Rice Casserole

1 tablespoon Oil
1 cup Onions; chopped
One half cup Green pepper; chopped
1 Clove garlic; minced
15 ounce Light red kidney beans;
drained (can)
14 ounce Whole tomatoes; undrained,
cutup (can)
1 Three fourths cup Chicken broth
4 One half ounce Diced green chilies;
undrained (can)
2 cup Frozen whole kernel corn
Three fourths cup Longgrain rice; uncooked
1 teaspoon Chili powder
One half teaspoon Salt, pepper
2 tablespoon Flour
1 teaspoon Garlic salt
3 teaspoon Paprika
1 One half kg Frying chicken; skinless,
cut up

1. In dutch oven or large saucepan over medhigh, heat oil. Add onions,
pepper and cook and stir until tender. Add garlic and cook for 1 min. Add
beans through salt and pepper and mix well. Pour into 13"x9" baking dish.

2. In plastic bag, combine flour, garlic salt and paprika. Add chicken
and shake to coat. Place chicken pieces over rice mixture and press
lightly into rice.

3. Cover tightly with foil and bake at 375F for 6075 mins until tender
and cooked through. Remove foil, bake 15 more mins until browned.

Directions (not ingredients) very slightly modified to avoid burning of
garlic.

Var: replace kidney beans with black beans, pigeon, cannellini beans or
even garbanzos.

Per serving:
330 calories, 8g fat (22% CFF)
2 g sat.fat, 55mg chol
900 mg sodium

Contributor: "Best Chicken Cookbook" Pillsbury Preparation Time: 01:50

Posted to Digest eatlf.v097.n302 by Cathleen catht@interlog.com on Nov
28, 1997