Southwest Rice Bake

1/2 cup chopped onion
1/2 cup chopped green sweet pepper
2 cloves garlic, minced
1 tablespoon cooking oil
1 15-ounce can diced tomatoes, undrained
1 cup tomato juice
1 15 oz. can black beans
1 cup frozen whole kernel corn
2/3 cup uncooked long grain rice (I like a mixture of long grain and wild rice.)
1 teaspoon chili powder
1/8 to 1/4 teaspoon ground red pepper

I like to double the above recipe for my family - I like it left over.

In a large saucepan cook onion, sweet pepper, and garlic in hot oil until vegetables are tender. Stir in black beans, undrained tomatoes, tomato juice, corn, uncooked rice, chili powder, red pepper, and 1/2 teaspoon salt. Bring to boiling. Transfer rice mixture to a 3-quart rectangular baking dish. If you would like, arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.

Bake, covered, in a 375 degree oven for 45 to 50 minutes, or until rice is tender. If you are cooking chicken, make sure it is no longer pink.