Preheat oven to 350°F (175°C).

Heat olive oil in a large Dutch oven over medium heat.

Add finely chopped green bell pepper, red onion, and celery to the Dutch oven.

Cook for 4 minutes, or until the vegetables are tender, stirring occasionally.

Add the cubed skinless, boneless chicken thighs to the Dutch oven.

Cook for 3 minutes, or until the chicken is lightly browned.

Stir in the uncooked long-grain brown rice and cook for 30 seconds.

Add the fat-free, less-sodium chicken broth, thinly sliced green onions, minced fresh thyme, salt, freshly ground black pepper, ground red pepper, minced garlic cloves, and rinsed and drained red kidney beans to the Dutch oven.

Bring the mixture to a simmer.

Cover the Dutch oven with a lid.

Bake in the preheated oven at 350°F (175°C) for 1 hour and 15 minutes.

Continue baking until the liquid is absorbed and the rice is tender.