Oven 400. Bake 35min.
1c long grain rice (do NOT use sticky rice, Alli!)
1 can diced tomatoes, undrained
1c chicken broth
1/2c fresh orange juice
1c fresh parsley, chopped
1 med yellow onion, thinly sliced
1 clove garlic, minced
1/2tsp ground cumin
1-1/4tsp kosher salt
1/2tsp pepper
1 chicken breast, cut into thirds
1-In large bowl, combine the rice, tomatoes, broth, OJ, parsley, onion, garlic, cumin 3/4tsp salt, 1/4tsp pepper. Transfer to a 9x13 pan.
2-Rinse the chicken and pat dry. Season with remaining salt and pepper. Nestle the chicken into the rice/tom mix.
3-Cover the dish tightly with foil. Bake. Remove from oven and let stand for 5min. Sprinkle with additional parsley if desired.
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