Baked Louisiana Dirty Rice and Beans

I make this when we are having sausage some other time during the week, and there will be left over. So far, I have tried Italian Sausage and Bulk Sausage. The original recipe called for neither, but I thought it would be good and I was right.

I like the thighs better than breasts, but have used breasts when they are left over as well.

The biggest pain of it is cutting the pepper, onions and celery. Otherwise the recipe is easy.

I wouldn't consider this a filling dinner dish, but it is for lunch

Baked Louisiana Dirty Rice and Beans

POINTS® Value: 7
Servings: 6
Level of Difficulty: Easy
Course: light meals Yield 6 servings (serving size: about 1 cup)


Ingredients
• 1 Tbsp olive oil
• 1 cup green pepper, finely chopped
• 3/4 cup red onion, finely chopped
• 1/2 cup celery, finely chopped
• 1/2 pound boneless, skinless chicken thighs, cut into ½-inch cubes
• 1/4 pound bulk sausage
• 1 cup uncooked brown rice
• 2 1/2 cup fat-free, reduced-sodium chicken broth
• 1/2 cup green onions, thinly sliced
• 1/2 tsp dried thyme
• 1 tsp table salt
• 1/2 tsp black pepper
• 1/2 tsp McCormick Ground red pepper
• 4 clove garlic cloves, minced
• 15 oz Bush's Light Red Kidney Beans, rinsed and drained

Instructions
Preparation
Preheat oven to 350°.

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 and sausage; 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.