Chicken Thighs Red Beans & Rice

Kathy Sanchez


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 votes
10 Min
1 Hr


1 c
uncle ben's instant brown rice
1 can(s)
rotel tomatoes & green chiles
1 can(s)
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
1 tsp
garlic powder
olive oil
bone in chicken thighs (skin on or off, your choice)


1Preheat Oven to 375

Combine rice, tomatoes, beans, chicken broth and seasoning in a 9x13 baking dish. Stir well to mix.
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.
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.

About Chicken Thighs Red Beans & Rice

Course/Dish: Chicken
Hashtags: #rice, #baked, #thighs