Ingredients
1
cup uncooked regular long-grain white rice
1
cup frozen corn
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1
can (14.5 oz) salsa-style diced tomatoes with green chilies, undrained
1
can (15 oz) Progresso™ black beans, drained, rinsed
3
tablespoons Gold Medal™ all-purpose flour
1
teaspoon chili powder
1/2
teaspoon ground cumin
1/2
teaspoon salt
1
cut-up whole chicken (3 to 3 1/2 lb), skin removed if desired
Preparation
Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix rice, corn, broth, tomatoes and beans.
In heavy-duty resealable food-storage plastic bag, mix flour, chili powder, cumin and salt. Add chicken, 2 pieces at a time; seal bag and shake until chicken is evenly coated. Arrange chicken, meaty sides up, on rice mixture.
Cover with foil. Bake 1 hour 15 minutes. Uncover; bake 10 to 15 minutes longer or until liquid is absorbed and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
