Baked Louisiana Dirty Rice and Beans

From Cooking Light

1 tbsp olive oil

1 c finely chopped green bell pepper

1/4 c finely chopped red onion

1/2 c finely chopped celery

1/2 lb skinless, boneless chicken thighs, cut into 1/2 inch cubes

1 c uncooked long grain brown rice

2 1/2 c fat-free less-sodium chicken broth

1/2 c thinly sliced green onions

2 tsp minced fresh thyme

1 tsp salt

1/2 tsp freshly ground black pepper

1/8 tsp ground red pepper

2 garlic cloves, minced

1 (15-oz) can red kidney beans, rinsed and drained

1. Preheat oven to 350.

2. 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.

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