Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  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 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.
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