Rating: 3 stars
489 Ratings
  • 5 star values: 71
  • 4 star values: 78
  • 3 star values: 110
  • 2 star values: 159
  • 1 star values: 71
Kate Merker

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Credit: John Kernick

Recipe Summary

hands-on:
15 mins
total:
55 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. 

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  • 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.

  • 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.

Nutrition Facts

140 calories; fat 1g; sodium 763mg; carbohydrates 28g; fiber 2g; sugars 4g; protein 4g; fat 23g.
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