I baked the meal 10-15 minutes longer than the assigned time, the rice in the middle was done but the upper layered rice was still crunchy, so if I make this meal again I would add more broth and less rice.
Baked Chicken and Rice
Photo: John Kernick
Yield: Makes 4 servings
More From Real Simple
Other: 40 Minutes
Amount per serving
- Calories: 140
- Calories from fat: 2%
- Fat: 1g
- Saturated fat: 0g
- Cholesterol: 0mg
- Sodium: 763mg
- Carbohydrate: 28g
- Fiber: 2g
- Sugars: 4g
- Protein: 4g
- Fat: 23g
- 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
- Heat oven to 400° F.
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.
Tip: Stick with ordinary long-grain rice in recipes that include several other flavors. Save aromatic varieties of rice, like basmati and jasmine, for those nights when you want an easy, flavorful side dish that’s impressive all by itself.
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