Baked Louisiana Dirty Rice and Beans

By dashy_65

Bruce Weinstein and Mark Scarbrough, Cooking Light

OCTOBER 2007

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

Preparation

Step 1

Preheat oven to 350°.

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.