Baked Chicken and Rice

By McLean

Ingredients

• 2 1/2 pounds assorted chicken pieces, skinned, if desired
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 1/2 cups long-grain rice, uncooked
• 2 cloves garlic, minced
• 1 (14-ounce) can chicken broth
• 1 (14-1/2-ounce) can diced tomatoes, undrained
• 1 green bell pepper, cut into thin strips
• 1 1/2 cups frozen English peas

Preparation

Step 1

Sprinkle chicken with paprika, salt, and black pepper. Heat oil in ovenproof Dutch oven over medium-high heat until hot. Add chicken to Dutch oven; cook on all sides until browned. Remove chicken from Dutch oven, and set aside.

Preheat oven to 350 degrees.

Add rice and garlic to Dutch oven. Cook over medium-high heat, stirring constantly, 1 minute. Add chicken broth, tomatoes, and green pepper. Bring to boil over high heat, stirring once. Return chicken to Dutch oven.

Cover and bake 40 minutes. Stir in peas; cover and let stand 5 minutes.