Baked Chicken with Tomatillo Rice
|Chicken breasts||4 Large, skinned and boned|
|Vegetable oil||2 Tablespoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), minced|
|Long grain white rice||1 Cup (16 tbs), uncooked|
|Tomatillos||1 1⁄2 Pound, cooked|
|Canned green chilies||4 Ounce, sliced (1 Can)|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Cup (32 tbs)|
Heat oil in a large skillet and brown the chicken.
Remove and set aside.
Add the onion, garlic and rice to the skillet.
Cook until rice is a golden brown, about 15 minutes.
Add the remaining ingredients and mix well.
Transfer to a baking dish, place chicken on top.
Cover and bake in a 350° oven for 45 minutes.