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
- Preheat oven to 350.
- In a Dutch oven, heat a little grapeseed or olive oil and lightly brown the chicken. Remove to a plate.
- Add the 3 tablespoons of olive oil and saute the onion and garlic over low heat for about 5 minutes. Do not brown.
- Add rice, bay leaf, and broth; stir.
- Rub chicken with thyme and pinches of salt and pepper, and place on top.
- Bake at 350 for 30-45 minutes, until chicken is done.
Servings: 4