Mediterranean Chicken and Rice Bake
- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
- Yield: 6 servings
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- Total: 1 hr
- Prep: 10 min
- Cook: 50 min
- Yield: 6 servings
Ingredients
2 cups Swanson® Chicken Stock
1/4 cup chopped fresh parsley
1 cans (2.25 ounces) sliced pitted ripe olives
1 tablespoon fresh lemon juice
1/4 teaspoon ground black pepper
1 cans (about 14.5 ounces) stewed tomatoes
1 1/4 cups uncooked regular long-grain white rice
6 skinless, boneless chicken breast halves (about 1 1/2 pounds)
1 teaspoon garlic powder
Paprika
Directions
- Stir the stock, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 13 x 9 x 2-inch baking dish. Cover the dish.
- Bake at 375 degrees F for 20 minutes.
- Place the chicken onto the rice mixture. Sprinkle the chicken with the garlic powder and paprika. Cover the dish.
- Bake for 30 minutes or until the chicken is cooked through and the rice is tender.
