The chicken in this recipe bakes up to a beautiful golden brown while the moist rice is packed with flavor. The taste is simply unbeatable! —Denise Baumert, Dalhart, Texas
Chicken and Rice Dinner
Chicken and Rice Dinner
Prep Time
15 min
Cook Time
50 min
Yield
6 servings
Ingredients
- 1/4 to 1/3 cup all-purpose flour
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- 2 tablespoons canola oil
- 2-1/3 cups water
- 1-1/2 cups uncooked long grain rice
- 1 cup 2% milk
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- Minced fresh parsley
Directions
- Preheat oven to 350°. Place flour in a shallow bowl. Dredge chicken in flour. Dip chicken in flour to coat all sides, shaking off excess. In a large skillet, heat oil over medium heat; brown chicken in batches.
- In a large bowl, combine water, rice, milk, salt, poultry seasoning and pepper. Pour into a greased 13x9-in. baking dish. Top with chicken.
- Cover and bake until chicken juices run clear, 50-55 minutes. Sprinkle with parsley.
Nutrition Facts
5 ounces cooked chicken with 3/4 cup rice: 604 calories, 26g fat (6g saturated fat), 125mg cholesterol, 519mg sodium, 45g carbohydrate (2g sugars, 1g fiber), 44g protein.
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