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Chicken with Rice and Beans


4 large chicken legs

¼ tsp. paprika

Salt, pepper

1 medium onion

1 medium green pepper

1 cup rice

1 (8 oz.) can tomato sauce

½ cup pitted green olives

1 can garbanzo beans

1 can red kidney beans


Remove skin and fat from the legs or just the fat. Sprinkle the chicken legs with paprika, salt, and pepper. Brown them. Preheat oven to 375°. Chop onion, green pepper and cook until tender. Add rice and stir until opaque. Stir in tomato sauce and 1 ¼ cups water. Bring to a boil. Spoon rice mixture into a baking dish. Add the chicken legs and spoon the rice about them. Bake for 30 minutes. Cut the olives in half and gently stir in the olives and beans into the rice mixture. Cover and bake until chicken is tender and the rice is done.


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10 Points


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