Baked Chicken and Rice
photo by kayleighsmom529
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 4 -6 chicken breasts
- 1⁄4 cup vegetable oil (approximately)
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 teaspoon garlic salt
- 2 chicken bouillon cubes
- 1 3⁄4 cups water
- 1⁄3 cup chopped onion
- 1 teaspoon parsley flakes
- 1⁄2 bay leaf
- 2⁄3 teaspoon salt
- 10 drops food coloring (for appearence only)
- 3⁄4 cup long grain rice
directions
- Place chicken breast, skinned and rinsed and patted dry into 13x9 pan.
- Brush tops and bottoms of chicken well with vegetable oil and place chicken meaty side up in pan. Discard remaining oil.
- Sprinkle with 3/4 tsp salt, 1/3 tsp garlic salt and 1/4 tsp pepper.
- Bake uncovered at 350 degrees for 30 minutes.
- In a sauce pan combine 1 3/4 cup water, 2 chicken bouilion cubes, 1/3 cup chopped onion, 1 tsp parsley flakes, 1/2 bay leaf, 2/3 tsp salt and 10 drops yellow food coloring.
- Bring just to a boil.
- Remove chicken from pan, dump sauce pan ingredients into pan with chicken drippings. Sprinkle 3/4 cup long grain rice evely over broth mixture.
- Place chicken on top of rice with meaty side down this time and cover tightly with foil.
- Bake at 350 for 40 minutes. Remove bay leaf and discard. Enjoy!
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Reviews
-
Very good! I made this tonight using 7 chicken legs because that is what I had on hand. I doubled the rice and the other saucepan ingredients. I used 16 drops of yellow food-coloring and that was plenty. DH is already looking forward to leftovers for lunch tomorrow:) Next time I may take the chicken out the last 15 minutes, put in its own pan with a little bbq sauce just for some contrast in color. Thanks for a good recipe!
RECIPE SUBMITTED BY
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I am a busy stay at home mom of 2 boys, but love to bake and cook. I also love searching out new recipes and giving them a try when I am not running between school, track, soccer and wrestling practices and meets! Wouldn't have it any other way!