Rating: 2 stars
6 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3
Kate Merker
Recipe by Real Simple December 2006

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Credit: John Kernick

Recipe Summary test

prep:
15 mins
additional:
40 mins
total:
55 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

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