Baked Louisiana Dirty Rice and Beans

Baked Louisiana Dirty Rice and Beans Recipe
Photo: Oxmoor House
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.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 250
Caloriesfromfat 22 %
Fat 6.2 g
Satfat 1.3 g
Monofat 3 g
Polyfat 1.3 g
Protein 13.5 g
Carbohydrate 34.9 g
Fiber 4.8 g
Cholesterol 25 mg
Iron 1.7 mg
Sodium 741 mg
Calcium 42 mg

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

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.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

October 2007
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