Baked Chicken and Rice

Baked Chicken and Rice
John Kernick
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Serves 4
preparation
15
minutes
cooking
55
minutes
other
0
minutes

Ingredients

1
cup
long-grain rice
1
14.5-ounce can
diced tomatoes, undrained
1
cup
low-sodium chicken broth
1/2
cup
fresh orange juice
1
cup
fresh flat-leaf parsley leaves, roughly chopped, plus more for garnishing
1
medium yellow onion, thinly sliced
1
clove garlic, thinly sliced
1/2
teaspoon
ground cumin
1 1/4
teaspoons
kosher salt
1/2
teaspoon
black pepper
1/4
teaspoon
red pepper flakes (optional)
4
boneless, skinless chicken breasts, cut in half

Directions

  1. Heat oven to 400° F. 
  2. In a large bowl, combine the rice, tomatoes and their juices, broth, orange juice, parsley, onion, garlic, cumin, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the red pepper (if using). Transfer to a 9-by-13-inch baking dish. Rinse the chicken and pat dry. Season with the remaining salt and pepper. Nestle the chicken pieces among the rice mixture.
  3. Cover the dish tightly with foil. Bake until the chicken is cooked through, about 35 minutes. Remove from oven. Let stand for 5 minutes. Spoon the rice and chicken into individual bowls. Sprinkle with additional parsley.
Kate Merker
November 2006

Nutritional Information

  • Per Serving
  • Calories 140
  • Fat 1 g
  • Sat Fat 0 g
  • Cholesterol 0 mg
  • Sodium 763 mg
  • Carbohydrate 28 g
  • Fiber 2 g
  • Sugar 4 g
  • Protein 4 g
  • Fat 23 g
What does this mean? See Nutrition 101.

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