Shelly's Recipe

BAKED CHICKEN AND RICE

Category: Casseroles - Chicken and Turkey

1 cup long-grain rice
1 (14.5 oz) 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 tsp ground cumin
1 1/4 tsp kosher salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
4 boneless, skinless chicken breasts, cut in half

Preheat oven to 400. In a large bowl, combine the rice, tomatoes and their juices, broth, orange juice, parsley, onion, garlic, cumin, 3/4 tsp of the salt, 1/4 tsp of the black pepper, and the red pepper (if using). Transfer to a 13x9 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. Serves 4