Baked Louisiana Dirty Rice And Beans

• 1 tablespoon olive oil
• 1 cup finely chopped green bell pepper
• 3/4 cup finely chopped red onion
• 1/2 cup finely chopped celery
• 1/2 pound skinless, boneless chicken thighs, cut into 1/2-inch cubes
• 1 cup uncooked long-grain brown rice
• 2 1/2 cups fat-free, less-sodium chicken broth
• 1/2 cup thinly sliced green onions
• 2 teaspoons minced fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 to 1/4 teaspoon ground red pepper
• 2 garlic cloves, minced
• 1 (15-ounce) can red kidney beans, rinsed and drained

1. Preheat oven to 350u0b0.
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 350u0b0 for 1 hour and 15 minutes or until liquid is absorbed and rice is tender.

olive oil, green bell pepper, red onion, celery, skinless, longgrain brown rice, chicken broth, green onions, thyme, salt, freshly ground black pepper, ground red pepper, garlic, red kidney beans

Taken from www.myrecipes.com/recipe/baked-louisiana-dirty-rice-beans (may not work)