Mexican Chicken And Rice Casserole - cooking recipe

Ingredients

1 Tbsp. oil
1/2 c. chopped green onions
1/2 c. chopped green bell pepper
1/2 c. chopped onion
1 clove garlic, minced
1 (15.5 oz.) can light red kidney beans, drained
1 can whole tomatoes (undrained), chopped
2 c. chicken broth
1 (4 oz.) can chopped green chilies (undrained)
2 c. frozen corn
3/4 c. uncooked rice
1 tsp. chili powder
salt and pepper to taste
2 Tbsp. flour
1 tsp. garlic powder
3 tsp. paprika
1 (2.5 to 3 lb.) chicken, cut up

Preparation

Heat oil in a large Dutch oven.
Add onions, bell pepper and garlic.
Saute until tender, stirring constantly.
Add beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper.
Stir to combine.
Pour into ungreased 13 x 9-inch baking dish.