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Baked Chicken and Rice Recipe

Baked Chicken and Rice Ingredients

  • Baked Chicken and Rice Recipe
    Baked Chicken and Rice Recipe

    1 cup long-grain rice

  • 1 15-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

How to make Baked Chicken and Rice

  • 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.
  • Baked Chicken and Rice is ready to serve.

Serves 4
Hands-On Time: 15m
Total Time: 55m

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