Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Oil - uncooked
1 c Onion, chopped 1 ts Chili powder
1/2 c Bell pepper, chopped 1/2 ts Salt
2 Garlic cloves, minced 1/2 ts Pepper
1 cn Pinto, light kidney or Pink 1/2 ts Cumin
- beans, drained 2 tb Flour
1 cn Diced green chilis 1 ts Garlic powder
1 cn Tomatoes, undrained 3 ts Paprika
1 cn Broth/water 1 ts Chili powder
1 c Green or yellow beans (or 1/2 ts Cumin
- more) 1 Frying chicken, cut up
3/4 c White or converted rice,

Heat oven to 375 degrees F. Heat oil in dutch oven or large saucepan
over medium-high heat until hot. Add onions, bell pepper and garlic;
cook and stir until vegetables are tender. Add beans, tomatoes,
broth/water, chilis, green beans, rice, 1 tsp chili powder, 1/2 tsp
cumin, salt and pepper; stir to combine. Pour mixture into 13x9-inch
(3 quart) baking dish.

In 1-gallon plastic bag, combine flour, garlic salt, 1 tsp chili
powder, 1/2 tsp cumin and paprika; shake to mix. Add chicken, shake
to coat. Place chicken pieces on rice mixture; press lightly into
rice. Cover tightly with foil.

Bake at 375 degrees F. for 1 hour to 1 hour 15 minutes, or until
chicken is fork tender and juices run clear, rice is tender, and
liquid is absorbed. Remove foil; bake an additional 15 minutes to
brown chicken. 8 Servings. Submitted By SALLY HINES On 01-26-95

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