1 tablespoon vegetable or olive oil
1 large onion, chopped
1 small green bell pepper, cored, seeded, chopped
1 garlic clove, minced
1 (15 1/2-ounce) can red kidney beans, drained
1 (14 1/2-ounce) can whole tomatoes, undrained,
1 (14 1/2-ounce) can chicken broth
1 (4-ounce) can mild diced green chilies,
2 cups frozen corn kernels
3/4 cup uncooked long-grained white rice
1 teaspoon chili powder
Salt and pepper to taste
2 tablespoons all-purpose flour
1 teaspoon garlic salt
2 teaspoons paprika
1 (2 1/2- to 3-pound) frying chicken, cut into
8 pieces, skin removed if desired
Preheat oven to 375 degrees.
Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, bell pepper and garlic; cook and stir until vegetables are softened.
Add beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to blend. Pour into a 13-by-9-inch baking dish.
In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake to mix. Add chicken pieces; shake to coat. Place chicken in a single layer on top of rice; press lightly into rice. Cover tightly with aluminum foil.
Bake in preheated oven for 1 hour and 15 minutes or until chicken is fork tender, juices run clear, rice is tender and liquid is absorbed. Remove foil; bake an additional 15 minutes to brown chicken.