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
How to Make It
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.
I liked this a lot. Substituted brown rice, but I didn't find it to be spicy at all. Not bland, but not overwhelmingly spicy. Freezes well, and reheats fairly well in the office micro. Healthful and on my MD's diet.
Wonderful made as written, though I added 1/2 pound sliced andouille sausage right before baking and it made a big difference, both in flavor and visual appeal. I also substituted 1/4 cup white wine for 1/4 cup chicken broth.
This was a very flavorful rendition of a Louisiana favorite. Being a native of Louisiana, I appreciated the authentic flavors. For extra zest, however, I used cayenne pepper rather than the red pepper called for and I added some dried bell peppers as well. The chicken was a nice touch, very flavorful and not dried at all.
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