it's jambalaya-esque
I made this for the second time tonight. It's soooooooooooooo yummy and I make it in a huge batch so I have tons of leftovers. And it's just as good the second day ;)
Spicy Chicken and Rice (adapted from a recipe in a Better Homes & Gardens Cookbook)
Ingredients: 2 to 3 pounds of chicken (boneless breasts, tenders, or chunks…) 1 tablespoon cooking oil 1 or 2 yellow onions (sliced) 1 or 2 green peppers (diced) 1 medium zucchini (diced) a few cloves of garlic (minced) 15 ounce can of black beans (rinsed and drained) 15 ounce can of pinto beans (drained) 14.5 ounce can of diced tomatoes with mild green chilies (NOT drained!) 14.5 ounce can of corn (drained) two 5.5 ounce cans of tomato juice 3/4 cup rice (uncooked) 1 teaspoon chili powder 1/2 teaspoon salt 1/4 teaspoon paprika cheddar cheese (optional)
All measurements are approximate! Feel free to substitute other vegetables or beans or leave anything out you don't like. Or put in more of the stuff you do like. You can even replace the chicken with tofu for a vegetarian version.
Instructions: In a large pan cook the onion, green pepper, zucchini and garlic in the oil until the vegetables are tender. Stir the beans, tomatoes, corn, tomato juice and uncooked rice into the vegetables. In a small bowl mix the chili powder, salt, and paprika. Stir spice mixture into the vegetable and rice mixture. Bring to a boil. Transfer into a large rectangular baking dish. Arrange chicken pieces on top and sprinkle with paprika. Cover and bake for 45 minutes at 375 degrees. (Make sure chicken is cooked thoroughly before serving.) Sprinkle with cheddar cheese and enjoy!