Chicken Rice Medley

Recipe Description

Makes 6 servings


  • 2½ to 3 pound chicken pieces
  • 1 x 14½- to 16-ounce can tomatoes (about 2 cups), drained
  • 1½ cups chicken broth or water
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon rosemary leaves
  • ¾ cup chopped onion
  • ¾ cup chopped green bell pepper|green pepper
  • 1 cup uncooked rice


  1. Place chicken, skin side up, in buttered shallow 2½-quart baking dish.
  2. Bake, uncovered, at 450 degrees 30 minutes or until browned.
  3. Combine tomatoes, broth, salt, pepper and rosemary in saucepan. Bring to a boil.
  4. Remove chicken from oven. Top with onion, green bell pepper|green pepper and rice.
  5. Add tomato mixture. Stir. Cover, reduce temperature to 350 °F, and bake 30 minutes longer or until rice is tender and liquid is absorbed.
  6. Garnish with parsley, if desired.
This article uses material from the "Chicken Rice Medley" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License