Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light October 2007

Gallery

Credit: Oxmoor House

Recipe Summary test

Yield:
6 servings (serving size: about 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

250 calories; calories from fat 22%; fat 6.2g; saturated fat 1.3g; mono fat 3g; poly fat 1.3g; protein 13.5g; carbohydrates 34.9g; fiber 4.8g; cholesterol 25mg; iron 1.7mg; sodium 741mg; calcium 42mg.
Advertisement