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4 large skinless chicken-leg quarters
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
1 cup long-grain white rice
1 can (8-oz.) tomato sauce
1/2 cup pimiento-stuffed olives, each cut in half
1 can (15 to 19-ozs.) garbanzo beans, rinsed and drained
1 can (15 to 19-ozs.) red kidney beans, rinsed and drained
1. Sprinkle chicken with paprika, salt, and pepper.
2. Preheat oven to 375-degrees. In a 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and cook until golden on all sides; transfer to plate.
3. Reduce heat to medium; add onion and green pepper to skillet, and cook until tender-crisp. Add rice, stirring until opaque. Stir in tomato sauce and 1 1/4 cups water; boil over high heat.
4. Spoon rice mixture into 13x9-inch glass baking dish. Tuck chicken into rice. Cover baking dish and bake for 30 minutes. Gently stir in olives and beans into rice mixture. Cover and bake 10 minutes longer or until beans and olives are heated through, rice is tender, and juices run clear when thickest part of chicken leg is pierced with tip of knife.
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