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Baked Louisiana Dirty Rice and Beans

Photo: Oxmoor House
Yield 6 servings (serving size: about 1 cup)
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

Nutrition 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

How to Make It

  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.