chicken thighs red beans & rice
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.
prep time
10 Min
cook time
1 Hr
method
---
yield
4-6 serving(s)
Ingredients
- 1 cup 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 cups chicken broth, low salt
- 1 package goya seasoning (optional)
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- - olive oil
- 6 - bone in chicken thighs (skin on or off, your choice)
How To Make chicken thighs red beans & rice
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Step 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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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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