Baked Louisiana Dirty Rice and Beans
Too often bean recipes are just...well, blah! But, this was by far one of the best bean recipes we have had. That can probably be attributed partly to the fact that there is meat in it...but only a 1/2 pound, so it does end up being cheaper!
1 tablespoon olive oil
1 cup finely chopped green bell pepper (I omitted)
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 (I just used quarters, cut up, and we removed the bones as we ate)
1 cup uncooked long-grain brown rice
2 1/2 cups chicken stock
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 (I used dried and cooked beforehand)
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.
