Purple rice was once a food reserved for royalty. LSU researcher Dr. Milton C. Rush developed Blanca Isabel Purple Rice to thrive in the Bayou State.
Purple Rice with White Beans and Chicken
Ingredients
- 4 cups chicken broth
- 2 cups purple rice*
- 1 teaspoon kosher salt
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon Creole seasoning
- 6 (6-ounce) bone-in chicken thighs
- 1 red bell pepper, thinly sliced
- 1 cup diced fennel bulb
- ½ cup diced yellow onion
- 2 cloves garlic, minced
- White Beans (recipe follows)
- Garnish: fresh basil leaves
Instructions
- In a medium saucepan, bring broth, rice, and salt to a boil over medium-high heat. Reduce heat to medium, cover, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 30 to 45 minutes.
- In a large skillet, melt butter with oil over medium heat. Sprinkle Creole seasoning all over chicken, and add, skin side down, to skillet. Cook until skin is golden brown, 5 to 6 minutes. Turn chicken, and cook until browned, about 5 minutes. Remove from skillet.
- Add bell pepper, fennel, onion, and garlic to skillet; cook over medium heat, stirring occasionally, until tender. Add White Beans, and bring to a boil. Place chicken on top of beans. Reduce heat to medium-low, and simmer until beans have slightly thickened and an instant-read thermometer inserted in chicken, without touching bone, registers 170°, 10 to 15 minutes. Serve with rice, and garnish with fresh basil, if desired.
White Beans
Ingredients
- 1 pound dried great Northern beans
- 1 tablespoon unsalted butter
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 1 clove garlic, smashed
- 4 cups chicken broth
- 2 teaspoons Creole seasoning
- 1 dried bay leaf
Instructions
- In a large Dutch oven, add beans and water to cover by 2 inches. Cover with lid, and let stand for 8 hours or overnight. Drain.
- In same Dutch oven, melt butter over medium heat. Add onion, bell pepper, and garlic; cook, stirring occasionally, until almost tender. Add beans, broth, Creole seasoning, and bay leaf. Bring to a boil. Reduce heat to medium; cover and simmer until beans are tender, about 1½ hours. Discard bay leaf.
