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Baked Chicken and Rice

Baked Chicken and Rice
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Serves 4| Hands-On Time: | Total Time:



  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.
By December, 2006

Nutritional Information

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

Quick Tip

Bowl of rice
Stick with ordinary long-grain rice for one-pot recipes, and save aromatic varieties, like basmati and jasmine, for easy, flavorful side dishes.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.