Spicy Chicken and Rice Bake

This is a delicious dish that has a ton of flavor and just enough spice. Left overs are great too because the rice only gets better the next day!

1 to 2 Pounds meaty chicken pieces (I like to use 4 chicken breasts)
1/2 chopped onion (medium)
1/2 chopped sweet green pepper
2 cloves garlic,minced
1 Tble olive oil (or other cooking oil)
1 15 ounce can Black beans rinsed and drained
1 14 ounce can diced tomatoes, undrained
1/2 cup Chicken stock (add more if you think mixure needs more liquid)
1/2 cup Tomato juice
1 cup frozen corn, or 1 reg. size can of sweet corn
2/3 cup of uncooked long grain rice
1 tsp. Chili powder
1 tsp. Cumin
1/4 tsp. paprika
salt to taste
1 cup shredded cheddar cheese (optional, I think everything is better with cheese)

1. Skin Chicken and set aside.
2. In a large sausepan cook onion, sweet pepper, and garlic in hot oil until tender. Stir in Black beans, undrained tomatoes, tomato juice, chicken stock, corn, Cumin, chili powder, rice, and salt. Bring to boil. Transfer rice mixture to a 3 quart rectangular baking dish. Arrange chicken pieces on top of rice mixture. Sprinkle chicken with paprika.
3. Bake covered in a oven heated to 375 degrees for 40 mins, then uncover and sprinkle cheese over the chicken and rice if desired and cook until chicken is no longer pink and rice is tender. Then enjoy.