Chicken and Brown Rice Bake with Tomato and Chives
A wholesome and satisfying chicken and brown rice bake with a hint of spice and fresh tomato flavors.
Equipment
- baking pan
- pot
Ingredients
- 1 cup brown rice
- 2 cups vegetable broth
- ½ cup water
- 1 tablespoon butter melted
- 1 onion chopped
- 2 garlic cloves minced
- Kosher salt and ground black pepper to taste
- 1 teaspoon cayenne pepper
- 3 chicken fillets
- 1 cup tomato puree
- 1 tablespoon fresh chives chopped
Instructions
- Heat the brown rice, vegetable broth, and water in a pot over high heat.
- Bring it to a boil; turn the stove down to simmer and cook for 35 minutes.
- Grease a baking pan with butter.
- Spoon the prepared rice mixture into the baking pan.
- Add the onion, garlic, salt, black pepper, cayenne pepper, and chicken.
- Spoon the tomato puree over the chicken.
- Cook in the preheated Air Fryer at 380°F for 12 minutes.
- Serve garnished with fresh chives.
- Enjoy!
Notes / Tips / Wine Advice:
Wine Advice
Pair with a light red wine, such as Pinot Noir, to enhance the flavors of tomato and spice in the dish.
Nutritional Information
Calories: 508 kcal | Carbohydrates: 61 g | Protein: 24.5 g | Fat: 18.3 g | Sugar: 7.2 g
