Campbell's Kitchen and Food Network have simple and easy-to-follow recipes for baked chicken and rice recipes. The Campbell's recipe uses mushroom soup for flavor, while Food Network's recipe has a Cuban twist.
To make the Campbell's recipe, combine 1 10 1/2-ounce can cream of mushroom soup, 1 cup water, 3/4 cup uncooked long-grain white rice, 1/4 teaspoon paprika and 1/4 teaspoon ground black pepper in a baking dish. Top the mixture with 1 1/4 pounds skinless, boneless chicken breast halves, and season with extra paprika and ground black pepper. Cover the dish, and bake for 45 minutes at 375 degrees F. Let rest for 10 minutes before serving.
To make Food Network's recipe, preheat the oven to 375 degrees F. Pat dry 1 chicken that has been cut into 8 pieces, and season with kosher salt and freshly ground pepper. In a skillet, melt 1 tablespoon butter, and add the chicken skin-side down. Cook for six minutes, and turn. Cook for another two minutes, and transfer onto a plate. Add 1 chopped onion, and cook. Add 2 minced garlic cloves and 2 seeded, cored and sliced bell peppers. Add 1/2 teaspoon turmeric, 1/2 teaspoon ground cumin, 1 cup rice and 1/4 teaspoon salt. Add 1 3/4 cups chicken broth, and increase the heat to high. Boil for two minutes, and cover. Bake for 25 minutes, and remove the cover. Stir in 1 cup peas, and let sit for five minutes.