Chicken with tomato rice in the oven
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 615, total fat 12 G., saturated fats 2 G., proteins 46 G., carbohydrates 79 G., fiber 5 G., cholesterol 124 mg, sodium 1300 mg, sugar 9 G.
Calories 615, total fat 12 G., saturated fats 2 G., proteins 46 G., carbohydrates 79 G., fiber 5 G., cholesterol 124 mg, sodium 1300 mg, sugar 9 G.
An incredibly easy-to-make, complete dinner of chicken and rice in tomato sauce. Simply place all the ingredients in a casserole, cover tightly with foil, and place in a preheated oven. The main rule is: don't peek inside! The steam inside the casserole does all the work, and you shouldn't let it out. The chicken and rice will cook simultaneously, without any fuss. Let the finished dish rest under the foil for a few more minutes, and then serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups long-grain white rice
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 2 x 400g cans of chopped tomatoes (with liquid)
- 1.5 tbsp. tomato puree soup (store bought)
- 4 boneless, skinless chicken breasts (about 170g each)
- 1 packet (30 g) of onion soup mix
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
- Combine the rice, dried basil, garlic powder, 1/2 teaspoon salt (see Note), and a pinch of freshly ground black pepper in a baking dish. Add the diced tomatoes and tomato soup and stir to distribute evenly.
Note
The amount of salt in store-bought soups varies depending on the manufacturer, so feel free to add salt to taste. This recipe used 0.5 teaspoon of salt. - Place the chicken breasts in a single layer on top of the rice mixture. Sprinkle the chicken breasts with 0.5 teaspoon salt and a pinch of freshly ground black pepper. Sprinkle the onion soup mixture over the entire dish, sprinkling a little more on the chicken (this will help the onions fry more evenly and add flavor).
- Cover the dish tightly with foil and bake until the chicken and rice are cooked through, about 1 hour 25 minutes. Let sit for 15 minutes to allow the rice to absorb any remaining liquid. Remove the foil and serve.
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