Patrick is still going strong on the Chipotle Challenge. He even started his own blog to document it, check it out at http://chipotlechallenge.blogspot.com. So, that means a lack of new recipes in our house since I end up eating the same thing for lunch for multiple days in a row. Making rice has never been my strong point, but this was super easy and it turned out great.
Baked Chicken and Garlic Rice Pilaf
1 boneless skinless marinated chicken breast
2 tbsp. butter
3 cloves garlic, minced or pressed
1/4 cup diced green peppers
1/2 small diced onion
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice
Preheat the oven to 375° F. Have a covered casserole dish with chicken breast in it ready. In a saucepan or skillet, melt the butter over medium-high heat. Saute green peppper and onion for 1-2 minutes, add garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth and bring to a boil. Pour the mixture into the casserole dish, cover, and bake for 25 minutes. Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.
Note: This recipe can be doubled without increasing the baking time.
Adapted from: Annie's Eats