This is a very quick bake made with LOTS of store bought help – so it’s not one for the cookbook, but it’s still really tasty. SEE VARIATION BELOW!!
1 package Perdue Perfect Portions chicken, Italian flavour
1 box Uncle Ben’s Country Inn rice, chicken flavour
1 bag frozen cauliflower
2 cups chicken stock
half cup pine nuts
Heat up the chicken stock to boiling and add rice mix flavourings. Pour rice into 9×12 baking dish then pour in the hot stock. Stir and make sure rice is evenly distributed. Sprinkle in pine nuts. Put chicken breasts on top of rice. Put frozen cauliflower around edge and in between chicken. Douse the cauliflower with olive oil, S/P and a good amount of marjoram. Cover tightly with foil and bake at 375F for about 45 mins. Uncover, sprinkle generously with parmesan and turn up oven to 400F. Bake for another 10-15 mins or so until rice has absorbed the liquid and the veg and cheese has browned.
Chicken thighs, boneless/skinless
1 box Near East Long grain and Wild rice mix
1.75 cups water and chicken stock (1 cup stock, .75 water) as indicated for rice!
1 large shallot, sliced (or half a red onion)
2 green onions, sliced
half a red bell pepper, diced
handful of flat leaf parsley, chopped
Meyer Lemon and Sweet Lime marmalade (mine) or store bought orange marmalade
Olive Oil (EVOO)
9×12 baking dish, coated with food release (Pam). Add rice, water and flavour packet for rice. Toss in shallot, green onions and pepper. Season chicken thighs on both sides with S/P. Lay over rice cut side up. Toss in the parsley. Put about a teaspoon of marmalade on each thigh. Sprinkle with EVOO.
Cover with foil and put into a 400F oven for 30 minutes. Remove foil, turn up oven to 425F and let water cook out and chicken get brown for 10 more minutes. That’s it! Delicious!