Chicken and Rice Casserole

Let’s make it

1. Heat the broth or wine in a large 4–5-quart oven-safe covered pan over medium heat. Add the chicken and cook for 15 minutes, turning occasionally; add a splash of water if the pan dries. Remove to a plate.
2. Sauté the onion, green pepper and garlic in the same pan for about 5 minutes, until the onion is transparent.
3. Mix in the rice, tomatoes and pepper. Place the chicken pieces on top, pressing them down slightly to retain moisture.
4. Cover tightly and bake at 350°F for about 45 minutes, until the rice is tender and the chicken reaches 165°F. If the rice is firm and dry, add ¼ cup hot water, cover and bake 10 minutes more; repeat if needed.

From the complete review edition, page 55. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.