"Spicy" Chicken and Rice Bake (not super spicy, in my opinion)

Ingredients:

2 1/2 to 3 lbs. of meaty chicken pieces, skinless (I used 4 boneless, skinless breasts)
1/2 cup chopped onion
1/2 chopped green sweet pepper
2 cloves of garlic, minced
1 tablespoon of cooking oil
1 15-ounce can of baked beans, rinsed and drained
1 14 1/2-ounce can of diced tomatoes, undrained
1 cup tomato juice
1 cup frozen whole kernel corn
2/3 cup uncooked long grain rice
1 teaspoon chili powder
1/8 to 1/4 teaspoon ground red pepper
1/2 teaspoon salt
Paprika
1/4 to 1/2 cup of shredded Mexican cheese

Instructions:

Pre-heat oven to 375 degrees

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 salt.  Bring to boiling.

Transfer this mixture to a 3-quart rectangular baking dish.

Arrange chicken pieces on top of rice mixture.  Sprinkle chicken with paprika.  Top chicken with cheese.

Bake uncovered for 45 to 50 minutes, until chicken is no longer pink and the rice has cooked.

NOTE:  I added the cheese to this recipe and cooked uncovered.  Original recipe does not call for cheese and lists to bake covered.