Creole Chicken and Sausage with Rice and Beans
A hearty one-pan Creole dinner with juicy chicken, smoky sausage, and zesty rice and beans. Topped with fresh guacamole and a green sauce for a vibrant, satisfying meal.
- Total time
- 40 min
- Servings
- 4
- Calories
- 680
- Protein
- 42g
Ingredients
- 1.5 lb chicken thighs
- 12 oz smoked sausage
- 1 cup long-grain rice
- 15 oz red beans
- 2 cup chicken broth
- 2 tbsp Creole seasoning
- 1 avocado
- ½ cup green salsa
Instructions
- 1
Season the 1.5 lb chicken thighs with 1 tbsp Creole seasoning. Heat 1 tbsp oil in a large skillet over medium-high and cook chicken until golden and cooked through, about 6 minutes per side. Remove and set aside.
- 2
Slice the 12 oz sausage into rounds and add to the same skillet. Cook over medium until browned, about 4 minutes. Remove and set aside with the chicken.
- 3
Add the 1 cup rice to the skillet and stir for 1 minute. Pour in the 2 cups chicken broth and 1 tbsp Creole seasoning. Scrape up any browned bits.
- 4
Stir in the 15 oz red beans (drained and rinsed). Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, about 18 minutes.
- 5
Fluff the rice and beans with a fork. Slice the chicken and arrange over the rice with the sausage.
- 6
Top with the 1 avocado (diced) and drizzle with the 0.5 cup green salsa. Serve warm.
Tools you’ll need
- Large skillet with lid
- Cutting board
- Knife
- Measuring cups and spoons
- Fork
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