Chicken and Rice Bake

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:

1. Begin by preheating the oven to 375 °F (ca. 191 °C) for proper cooking.
2. Arrange the chicken breasts evenly in a single layer in a large baking dish.
3. In a separate pan, sauté the finely chopped onion and minced garlic until they release a pleasant aroma.
4. Add the uncooked rice to the pan and stir for 2–3 minutes until the rice is evenly coated.
5. Incorporate the chicken broth, diced carrots, frozen peas, thyme, basil, paprika, salt, and pepper into the pan.
6. Ensure the mixture is well combined, then evenly spread it over the chicken in the baking dish.
7. Cover the dish with foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and, if desired, sprinkle grated Parmesan cheese over the top of the dish.
9. To fully cook the chicken and complete tender rice, extend the oven time by an additional 10–15 minutes.

Enjoy your meal!