Photo: Oxmoor House
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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Ratings & Reviews

CherylR1954's Review

March 21, 2010
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.

heir16's Review

March 30, 2009
We enjoyed this dish. i substituted beef livers for chicken and beef broth for the chicken - cooked in my crock pot. Very authentic louisiana taste. if i were to make it again, i would use sausage.

AnnaRos's Review

January 19, 2009
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.

JasonM's Review

November 18, 2008
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.