Monday, December 17, 2012

By Popular Request

It was one of those rush around days.  I threw ingredients together with what I had, hoped for the best, threw it in the oven, pulled it out in time to make a quick errand, and returned to the table several minutes later to this:
 
 
A little pickle grinning from over his plate, emphatically announcing, "Mommy, you have to put this on Feeding Pickle--it is soooooo good!"  Rounded out with a meal of fresh chopped pineapple and a fresh green salad, I had to agree:  this meal hit that "Comfort Food" spot perfectly.

 
So, by popular demand and general consensus, here it is:
 
Baked Chicken and "Christmas" Rice
(Proof that the most favorite meals don't have to be the most complicated.)
 
In a large pan, melt 1 Tbsp. coconut oil and saute 1/2 cup chopped bell pepper (I used a mix of red and green to make ours Christmas-y), 1 chopped onion, 2 cloves minced garlic until vegetables are beginning to tender.   Add 1 tsp. salt, 1/8 tsp. black pepper, and a pinch of red pepper flakes.
 
Add 1 1/2 cup brown basmati rice and 3 cups water.  Bring mixture to a boil.  Remove from heat and carefully pour mixture into a 2 1/2 quart baking dish, lightly greased.  Over rice mixture, place 4 boneless skinless chicken breasts (approx. 2 pounds) and sprinkle over chicken salt, pepper, and paprika.
 
Cover and bake at 350 degrees Farenheit for 45 minutes to 1 hour, or until rice is cooked and chicken is cooked through.  Allow to set for 15 minutes before serving.
 
(I have also made this with bone-in chicken breasts, doubling the recipe, adjusting the temperature to 325 degrees and time to 2 hours, and still enjoyed scrumptious results!)

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