chicken thighs red beans & rice

★★★★★ 3 Reviews
GrannyGeek avatar
By Kathy Sanchez
from Waukesha, WI

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.

★★★★★ 3 Reviews
serves 4-6
prep time 10 Min
cook time 1 Hr

Ingredients For chicken thighs red beans & rice

  • 1 c
    uncle ben's instant brown rice
  • 1 can
    rotel tomatoes & green chiles
  • 1 can
    bush chili beans (i use spicy, you use what you like)
  • 2 c
    chicken broth, low salt
  • 1 pkg
    goya seasoning (optional)
  • 1 Tbsp
    chili powder
  • 1 tsp
    salt
  • 1 tsp
    garlic powder
  • olive oil
  • 6
    bone in chicken thighs (skin on or off, your choice)

How To Make chicken thighs red beans & rice

  • 1
    Preheat Oven to 375 Combine rice, tomatoes, beans, chicken broth and seasoning in a 9x13 baking dish. Stir well to mix.
  • 2
    Combine 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.
  • 3
    Place 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.

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