Spicy Chicken and Rice Yummy!!!

Well, it has taken me a while to get started, but I thought I would FINALLY make a recipe entry. This is a tasty meal that goes a LONG way with great leftovers.It also freezes well!

Baked Spicy Chicken and Rice

Prep: about 20 minutes Bake: 50-55minutes

~4 to 8 meaty chicken thighs
~1 large onion
~1 large green pepper
~2 cloves of garlic
~Small amount of oil to saute onions, garlic, and pepper
~1 28oz can of crushed tomatoes
~1 15.5 oz can of black beans
~1 15.5 oz can of corn
~1.5 cups of uncooked long grain rice
~Chili powder
~Paprika
~Crushed red pepper

1. Skin the chicken and set aside.
2. chop onion, pepper, and garlic.
3. Saute in oil until tender. (use a large cooking pot or wok)
4. Stir in crushed tomatoes, black beans, corn, rice, chili powder, and crushed red pepper. (DO NOT DRAIN anything. The liquid is needed for the rice to cook!) Bring to a boil.
5. Scoop rice mixture into two large casserole containers.
6. Set chicken on top of rice mixture and sprinkle with paprika.
7. Bake, covered, in a 375 degree oven for 50-55minutes
8. Enjoy!

Special instructions on brands etc.
As you know all of my recipes are free of gluten, dairy, sugars, etc so reading labels is important!
~Crushed tomatoes- most brands OK (look out for sugar or flavoring)
~Corn (watch out for sugar)
~Black beans- most are OK (watch for sugar, food starch, or flavoring)
*I usually will not put amounts on my spices and I want you to make them to suit the taste of your family. We like things very spicy, but start out with less and test, you can always add more or season at the table.
*Always, feel free to sub in garlic powder for the cloves (I often do)
*Chicken breasts would work too, but thighs are such a nice serving size
*This meal serves 4-8 depending on the number of chicken pieces, however you will most likely have extra rice. The rice is great even without the chicken and has a good source of protein with the beans, so this meal can easily become vegetarian!