Chicken and Rice

Ingredients: Serving Size: 6

• 1.5 cups rice (bagged or instant)

• 6 boneless chicken thighs (or about 6 cans of chicken)

• 3 cups chicken stock

• 12 oz bag of frozen peas and carrots (or 12 oz drained can of peas and carrots

• Salt and pepper to taste

Instructions

• Preheat oven to 375 degrees

• Evenly spread rice on the bottom of a medium baking dish. Place chicken on top of the rice.

• Pour in the chicken stock and season with salt and pepper

• Bake 45 minutes.

• At the end of the 45 minutes, stir in the mixed vegetables and bake 5 more minutes until warm.

https://www.capitalareafoodbank.org/blog/2018/07/12/baked-chicken-and-brown-rice/