Ingredients
1 1/2
cups frozen bell pepper stir-fry
1
cup uncooked regular long-grain white rice
1
(15.5-oz.) can dark red kidney beans, drained, rinsed
1
(14 1/2-oz.) can ready-to-serve chicken broth
1
(14.5-oz.) can diced tomatoes with garlic, oregano and basil, undrained
3
tablespoons all purpose flour
2
tablespoons grated Parmesan cheese
1
teaspoon dried Italian seasoning
1
teaspoon paprika
3
to 3 1/2 lb. cut-up frying chicken, skin removed
Preparation
Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In sprayed baking dish, combine bell pepper stir-fry, rice, kidney beans, broth and tomatoes; mix well.
In food storage plastic bag, combine flour, cheese, Italian seasoning and paprika; shake to mix. Add chicken pieces, 1 or 2 at a time; shake to coat. Arrange chicken pieces over rice mixture. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
Bake at 375°F. for 45 minutes. Uncover; bake an additional 10 to 15 minutes or until chicken is fork-tender and juices run clear.
