More Asher-Friendly Food

Another allergen-free recipe for my boy.

Spicy Chicken and Rice Bake
from Better Homes and Gardens

2 1/2 to 3 lbs meaty chicken pieces (breast halves, thighs, and drumsticks)
1/2 cup chopped onion (1 medium)
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
1 Tbsp cooking oil
1 15-oz can black beans, rinsed and drained
1 14.5-oz can diced tomatoes, undrained
1 cup tomato juice
1 cup frozen whole kernel corn
2/3 cup uncooked long grain rice
1 tsp chili powder
1/8 to 1/4 tsp ground red pepper
Paprika

1. Skin chicken; set aside.
2. In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetable are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 tsp salt. Bring to boiling. Transfer rice mixture to a 3-qt rectangular baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
3. Bake, covered, in a 375 degree oven for 45 to 50 minutes or until chicken is no longer pink and rice is tender.

Serves 6.

Vegetables cooking.

The rice mixture. Aside from the rice being uncooked, this tastes really good. I would eat this as a soup. I did cut back on the red pepper a little to make it a bit more kid/Tyler-friendly.

Ready to be covered and put in the oven.I used some boneless, skinless chicken breasts. They were really thick and took longer than the 45 to 50 minutes to cook. It was more in the hour to 1 hour, 15 minute range.

The final product: delicious. There was just a little kick but it was still managable for the kids. Asher seemed to really like the beans and rice mixture (as did I). The chicken also came out really juicy and with a hint of spice as well. You could definitely use smaller chicken pieces to save some cooking time and stretch this meal a bit (there is a ton of rice!). On the whole, it's a satisfying pairing.