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!)