Mexican-Style Chicken Dinner

Ingredients

• {'name': 'chicken', 'quantity': 6.0, 'unit': 'piece'}
• {'name': 'vegetable oil', 'quantity': 2.0, 'unit': 'tablespoon'}
• {'name': 'chopped onion', 'quantity': 0.5, 'unit': 'cup'}
• {'name': 'green pepper', 'quantity': 0.5, 'unit': 'cup'}
• {'name': 'kernel corn', 'quantity': 1.0, 'unit': 'can'}
• {'name': 'red kidney beans', 'quantity': 1.0, 'unit': 'can'}
• {'name': 'Lipton chicken rice soup mix', 'quantity': 1.0, 'unit': 'pouch'}
• {'name': 'tomato sauce', 'quantity': 1.0, 'unit': 'can'}
• {'name': 'water', 'quantity': 0.5, 'unit': 'cup'}
• {'name': 'chili powder', 'quantity': 2.0, 'unit': 'teaspoon'}
• {'name': 'oregano', 'quantity': 0.5, 'unit': 'teaspoon'}

Instructions

1. In a medium skillet over medium-high heat, brown chicken in hot oil.
2. Remove chicken and arrange in a greased oblong casserole or baking pan.
3. Sauté onion in the skillet until tender but not brown.
4. Add green pepper, corn, kidney beans, soup mix, tomato sauce, water, and seasonings to the skillet.
5. Pour the vegetable mixture over the chicken pieces.
6. Bake uncovered at 350 F for 40 to 50 minutes.