I have said it so many times, chicken and rice is the perfect starting point for a weeknight meal. They are simple ingredients that can take on big bold flavors and a variety of ingredients. You can go with the sauce route (like classic creamy chicken & rice) or you can go with a soup (like wild rice soup). You can also do a variety of add-ins, which is exactly like what this recipe does. With kidney beans and tomatoes along with the smoky flavors of chili powder and cumin, this Chicken & Dirty Rice, is going to be another winner winner chicken dinner.
Being another one pot dinner, this dish becomes doubly weeknight compatible. I know I bring this up a lot but my 12in Ninja Kitchen saute pan is my absolute favorite pan – I literally cook with it 9 out of 10 meals. It is so versatile, and big enough for my whole family of 6. Being oven safe makes it even more useful, because I do not have to transfer things to a separate baking dish when I want to start something on the stove and finish it in the oven. Another great thing about it, I can actually use in on the grill too! I am in no way sponsored or paid by Ninja Kitchen to say any of this – I am just genuinely enamored with the whole set.
I used kidney beans for this recipe, as it more common in the sort of Cajun style of cooking that this recipe derived from. You could certainly swap out black beans or even cannelloni beans for a slightly different flavors but still tasty. I always like to provide alternatives, so that you can use things you have on hand because sometimes that’s what you gotta do.
As an side on this very hearty and filling dinner, we made some Cheesy Cornbread. It’s so simple – just make your favorite cornbread mix (homemade or from a box/bag) and add in 2 cups of fine shred cheddar cheese. The cook time should be roughly 5 minutes longer than the what your recipe calls for. If you wanted to add a little kick to it, you could totally add in a 4oz can of green chilies or diced pickled jalapenos. Either way, it’s a great side for this flavorful family dinner.
Now Let’s Get Cookin’!
Chicken & Dirty Rice
- 3 tbsp Oil
- 8 Chicken Drumsticks
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Celery Salt
- 1 tsp Parika
- 1 tsp Cumin
- 1 tsp Parsley
- 1 tsp Pepper
- ½ Yellow Onion diced
- 4 Garlic Cloves minced
- 2 cup Long Grain Rice
- 1 qt Chicken Broth
- 1 15oz can Petite Diced Tomatoes
- 2 15oz can Kidney Beans drained
- 2 Green Onions chopped
- Preheat oven to 375degF.
- Combine dried seasonings and sprinkle evenly over the chicken pieces.
- In a large saute pan over medium-high heat, add oil. Once hot, add chicken. Cook on each side for 4 minutes each. Remove from pan. Add onion and garlic. Saute for 2 minutes then add rice. Saute for 3 minutes more.
- Reduce heat to medium. Add broth, beans and tomatoes. Bring just a boil and cover with lid. Place in oven for 30 minutes.
- Carefully remove from oven (lid and handles will be very hot). Remove lid and sprinkle with green onions.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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