Ingredients:
- 2 cups (0.47 l) (0.47 l) (0.47 l) (0.47 l) (0.47 l) of long-grain white rice
- 4 boneless, skinless chicken breasts
- 1 onion, finely chopped
- 2 cloves of garlic,2 cups (0.47 l)d
- 2 cups (0.47 l) (0.47 l) (0.47 l) of chicken broth
- 1 cup (0.24 l) (0.24 l) (0.24 l) (0.24 l) of diced carrots
- 1 teaspoon of dried thyme
- 1 cup (0.24 l) (0.24 l) of frozen peas
- 1 teaspoon of dried basil
- 1 teaspoon of paprika
- Salt and pepper to taste
- ¼ cup of grated Parmesan cheese (optional)
Instructions:
- Begin by preheating the oven to 375 °F (ca. 191 °C) for proper cooking.
- Arrange the chicken breasts evenly in a single layer in a large baking dish.
- In a separate pan, sauté the finely chopped onion and minced garlic until they release a pleasant aroma.
- Add the uncooked rice to the pan and stir for 2–3 minutes until the rice is evenly coated.
- Incorporate the chicken broth, diced carrots, frozen peas, thyme, basil, paprika, salt, and pepper into the pan.
- Ensure the mixture is well combined, then evenly spread it over the chicken in the baking dish.
- Cover the dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and, if desired, sprinkle grated Parmesan cheese over the top of the dish.
- To fully cook the chicken and complete tender rice, extend the oven time by an additional 10–15 minutes.
Enjoy your meal!