Baked Chicken with Tomato Rice Stuffing

Serving size:
 4 Servings


    • 2 lb
    • chicken parts
    • olive oil (or canola oil)
    • 1⁄3 c
    • chopped celery
    • 1⁄4 c
    • chopped green pepper
    • 1⁄3 c
    • chopped onion
    • 2⁄3 c
    • uncooked rice
    • 1 c
    • canned stewed or diced tomatoes with juice
    • 1⁄2 c
    • water
    • salt and pepper to taste
    • 1⁄4 t
    • dried sage
15 minutes
Ready in
15 minutes


Put this in the oven and relax while it bakes.

Recipe reprinted with permission from More With Less Cookbook 25th Anniversary Edition © Herald Press, 2000


Preheat oven to 350ºF. Heat oil in large skillet and brown chicken pieces, sprinkling each with salt and pepper. While chicken is browning, combine remaining ingredients in a bowl until well mixed, then spread in a baking dish. Arrange the browned chicken on top of rice mixture. Cover dish tightly and bake for one hour or until chicken is cooked through and rice is tender. If using brown rice, additional water or cooking time may be needed.