Purple Rice with White Beans and Chicken

purple rice

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
  • 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
  1. 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.
  2. 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.
  3. 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
  • 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
  1. 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.
  2. 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.



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