chicken thighs red beans & rice
(3 ratings)
This dish is so so easy to make, but is so so satisfying. I make this often, and it is a variation of a recipe I found years ago in a Pillsbury cook book. It makes the house smell great and is especially good on a crisp fall night, although I've noticed that it disappears quickly no matter what the temperature is outside. The attached picture is at the end of the meal when the eater paused for just a moment so I could snap the picture.
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(3 ratings)
yield
4 -6
prep time
10 Min
cook time
1 Hr
Ingredients For chicken thighs red beans & rice
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1 cuncle ben's instant brown rice
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1 canrotel tomatoes & green chiles
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1 canbush chili beans (i use spicy, you use what you like)
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2 cchicken broth, low salt
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1 pkggoya seasoning (optional)
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1 Tbspchili powder
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1 tspsalt
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1 tspgarlic powder
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olive oil
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6bone in chicken thighs (skin on or off, your choice)
How To Make chicken thighs red beans & rice
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1Preheat Oven to 375 Combine rice, tomatoes, beans, chicken broth and seasoning in a 9x13 baking dish. Stir well to mix.
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2Combine the chili powder, salt & garlic powder in small dish and mix well. Coat thighs with a bit of olive oil and season with the spice mixture.
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3Place the thighs on top of the rice mixture and bake uncovered for 1 hour. Remove from oven. Stir bean mixture a bit and let rest for 5 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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