Baked Chicken and Rice

entree
  • 1-2 chicken breasts
  • 1 cup long white rice (NOT minute rice - it should take about 20 minutes to cook)
  • 2 cups chicken broth, vegetable stock, or water
  • 1 medium onion, chopped
  • 1 clove garlic, smashed
  • 1 bay leaf
  • 1 tsp. thyme
  • 3 tbsp. olive oil
  1. Preheat oven to 350.
  2. In a Dutch oven, heat a little grapeseed or olive oil and lightly brown the chicken. Remove to a plate.
  3. Add the 3 tablespoons of olive oil and saute the onion and garlic over low heat for about 5 minutes. Do not brown.
  4. Add rice, bay leaf, and broth; stir.
  5. Rub chicken with thyme and pinches of salt and pepper, and place on top.
  6. Bake at 350 for 30-45 minutes, until chicken is done.

Servings: 4

Source: adapted from The New York Times, The 60 Minute Gourmet