Mexican Chicken And Rice Casserole - cooking recipe

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 1/4 ounce) can whole tomatoes, undrained and roughly chopped
1 (14 1/2 ounce) 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)

Preparation

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