Mexican Chicken And Rice Casserole

• 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)

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.

oil, onion, green bell pepper, garlic, red kidney beans, tomatoes, chicken broth, green chilies, corn, long grain white rice, chili powder, salt, flour, garlic salt, paprika, chicken

Taken from www.food.com/recipe/mexican-chicken-and-rice-casserole-127103 (may not work)