Baked Beans Rice And Chicken Recipe

Name: Baked Beans Rice And Chicken
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: Nonstick cooking spray; 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 1 cup uncooked long-grain rice; 1 medium onion, chopped; 1 green bell pepper, chopped; 2 cloves garlic, minced; 0 chicken broth; 0 stewed tomatoes; 1 (15 ounce) can baked beans, drained and rinsed; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/4 teaspoon dried thyme; fresh parsley (optional)

A hearty and comforting casserole inspired by Minnesota's classic hot dish! This recipe combines tender chicken, fluffy rice, savory baked beans, and vibrant veggies for a complete and satisfying meal. Perfect for a family dinner or potluck, served with a crisp tossed salad and warm crusty bread.

Prep Time 20 mins

Cook Time 70 mins

Calories 354.3 kcal

Protein 71g

Rating 3.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Beans Rice And Chicken

Nonstick cooking spray
1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1 cup uncooked long-grain rice
1 medium onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
0 chicken broth
0 stewed tomatoes
1 (15 ounce) can baked beans, drained and rinsed
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon dried thyme
fresh parsley (optional)

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How to Make Baked Beans Rice And Chicken

Preheat oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes.
Cook, stirring occasionally, until browned on all sides (about 5-7 minutes). Remove chicken from skillet and set aside.
Add 1 medium onion, chopped, 1 green bell pepper, chopped, and 2 cloves garlic, minced, to the skillet. Cook for 2-3 minutes, until softened.
Stir in 1 cup uncooked long-grain rice and 1 (15-ounce) can of baked beans (drained and rinsed).
Add the cooked chicken back to the skillet. Season with 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika, and ¼ teaspoon dried thyme.
Pour mixture into a greased 13x9x2 inch baking dish.
Cover with foil and bake for 50 minutes.
Remove foil and bake for an additional 10-15 minutes, or until rice is cooked through and chicken is heated through and the top is lightly browned.
Let stand for 5-10 minutes before serving. Garnish with fresh parsley (optional). Serve with a tossed salad and warm crusty bread.

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

44g

Fat

Carbs

15g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Casseroles Main Dish Beans Poultry Rice Vegetables American Oven Easy Fall Kid Friendly Low Fat Winter Chicken Dietary One Dish Meal Low Cholesterol Seasonal Low Saturated Fat Low Calorie Comfort Food Midwestern Inexpensive Healthy 2 Low In Something Meat Pasta Rice And Grains Long Grain Rice Taste Mood Equipment Presentation Served Hot 4 Hours Or Less