Spicy Chicken and Rice Bake

6 chicken breasts
1/2 c chopped onion
1/2 c chopped sweet green pepper (or yellow, orange, or red)
2 cloves garlic, minced
1 tbl cooking oil
1 15oz can black beans, rinsed and drained
1 14 1/2 oz can diced tomatoes, undrained
1 cup of tomato juice OR water
1 cup corn
2/3 cup uncooked long grain rice
1 tsp chili powder
1/8-1/4 tsp ground red pepper or cayenne pepper
Paprika

In large saucepan, cook onion, sweet pepper, and garlic in oil until veggies are tender. Stir in black beans, tomatoes with their juice, tomato juice or water, corn, rice, chili powder, red pepper or cayenne pepper, and 1/2 tsp salt. Bring to boiling. Transfer rice mixture to 9x13 pan. Arrange chicken pieces on top and sprinkle with paprika. Bake covered at 375 degrees for 30 minutes or until chicken is cooked and rice is soft.
This makes a ton but leftovers are great. David and I cut up the chicken and put it in tortillas with sour cream and cheese or just eat it with chips!