Thursday, November 5, 2009

Baked Chicken and Garlic Rice Pilaf

Patrick is still going strong on the Chipotle Challenge. He even started his own blog to document it, check it out at 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.

Garlic Rice Pilaf

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

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