Ingredients
2
medium bell peppers, cut into 1-inch pieces
1/2
cup frozen corn
1
box (6.8 oz) rice and vermicelli mix with Spanish seasonings
1 1/4
cups water
1
can (14.5 oz) diced tomatoes with roasted garlic, undrained
1
tablespoon blackened seasoning or Cajun seasoning
4
bone-in chicken breasts (about 7 oz each), skin removed
Preparation
Heat oven to 350°F. In ungreased 3-quart casserole, mix bell peppers, corn, rice mix with seasonings, water and tomatoes.
Sprinkle blackened seasoning over chicken; place chicken on rice mixture in casserole.
Cover; bake 40 to 45 minutes or until rice is tender and juice of chicken is clear when thickest part is cut to bone (170°F).
