Baked Louisiana Dirty Rice and Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This spicy casserole, an old Cajun favorite, traditionally features chicken livers and gizzards. This Baked Louisana Dirty Rice and Beans version substitutes juicy chicken thighs. Brown rice adds a nutty, earthy taste. Ingredients:
1 tablespoon olive oil |
1 cup finely chopped green bell pepper |
3/4 cup finely chopped red onion |
1/2 cup finely chopped celery |
1/2 pound skinless, boneless chicken thighs, cut into 1/2-inch cubes |
1 cup uncooked long-grain brown rice |
2 1/2 cups fat-free, less-sodium chicken broth |
1/2 cup thinly sliced green onions |
2 teaspoons minced fresh thyme |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1/8 to 1/4 teaspoon ground red pepper |
2 garlic cloves, minced |
1 (15-ounce) can red kidney beans, rinsed and drained |
Directions:
1. Preheat oven to 350°.
2. Heat oil in a large Dutch oven over medium heat. Add bell pepper, red onion, and celery to pan; cook 4 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 3 minutes or until lightly browned. Stir in rice; cook 30 seconds. Add broth and remaining ingredients; bring to a simmer. Cover and bake at 350° for 1 hour and 15 minutes or until liquid is absorbed and rice is tender.
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