Baked Chicken and Rice

Baked Chicken and Rice
Photo by John Kernick


  • ½ teaspoon black pepper
  • 1 cup fresh flat-leaf parsley leaves, roughly chopped, plus more for garnishing
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 ¼ teaspoons kosher salt
  • 4 boneless, skinless chicken breasts, cut in half
  • ¼ teaspoon red pepper flakes (optional)
  • ½ cup fresh orange juice
  • + 5 more ingredients
    • ½ teaspoon ground cumin
    • 1 cup low-sodium chicken broth
    • 1 cup long-grain rice
    • 1 clove garlic, thinly sliced
    • 1 medium yellow onion, thinly sliced

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. ...

View full recipe at My Recipes


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