A Word From The Cook

“This hearty one pot red beans and rice recipe is perfect for a potluck or family meal. It’s full of protein and fiber – and it’s gluten-free!”

Recipe

Prep Time:

1 hour  and 45 minutes

Serves:

4-6 People

Ingredients:

  • Ingredients:
  • 2-4 Tablespoons olive oil
  • 2 Cloves minced garlic
  • 2 finely chopped green bell peppers
  • 1 Finely chopped red onion
  • 1 Cup finely chopped celery
  • 2 Boneless, skinless chicken breasts or 3-4 thighs, cut into 1/2-inch cubes
  • 1 Cup uncooked long-grain brown or white rice
  • 2 1/2 Cups chicken broth
  • 1/2 Cup thinly sliced green onions
  • ½ Cup canned or frozen corn
  • 2 Teaspoons minced fresh thyme
  • 1 (15-ounce) Can red kidney beans, rinsed and drained
  • 2 Tablespoons cilantro
  • 2 Limes cut into wedges for garnish
  • Optional - 1/2 Cup sour cream for garnish. Use a heaping dollop on top of each serving.
  •  
  • (Spices below can be substituted with 2 Tablespoons of our Cajun Spice Mix)
  • If not using Cajun Spice Mix, add:
  • 1 Teaspoon salt
  • 1/2 Teaspoon freshly ground black pepper
  • 1/8 to 1/4 Teaspoon ground red pepper
  • 1 Teaspoon ground cumin
  • 1 Teaspoon ground coriander
  • 1 Teaspoon chili powder
  • ¼ Teaspoon ground cayenne pepper, optional
  •  
  1. Step 1 – Sauté Vegetables
    1. Preheat oven to 350 degrees.
    2. Heat oil in a large Dutch oven over medium high heat. Add bell pepper, red onion, and celery to pan; cook 4 minutes or until vegetables are tender, stirring occasionally.  Add more oil if needed so ingredients don’t stick.
  2. Step 2 – Cook Chicken & Combine Ingredients
    1. Add chicken and garlic; cook 3 minutes or until lightly browned. Stir in rice; cook 30 seconds. Add broth, Cajun spices, corn, green onions, fresh thyme, and beans; bring to a simmer.
  3. Step 3 – Cover, and Bake 
    1. Cover and bake at 350° for 1 hour and 15 minutes or until liquid is absorbed and rice is tender.
    2. Plate and Garnish with cilantro and lime wedges.
    3. Serve and enjoy!