Baked Chicken And Rice

• 1 cup long-grain rice
• 1 14.5-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

1. Heat oven to 400u0b0 F.
2. 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.
3. 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.

longgrain rice, tomatoes, chicken broth, orange juice, parsley, yellow onion, clove garlic, ground cumin, kosher salt, black pepper, red pepper, chicken breasts

Taken from www.epicurious.com/recipes/member/views/baked-chicken-and-rice-50110885 (may not work)