Martha Stewart has a simple and easy-to-follow recipe for chicken and brown rice made with boneless, skinless chicken breasts. The recipe is flavored with tomatoes, red peppers and green peas.
To make Martha Stewart's chicken and brown rice recipe, heat 2 tablespoons olive oil in a skillet over medium heat. Season 1 2 1/2- to 3-pound chicken that has been cut and skins removed with 1 teaspoon coarse salt and 1/4 teaspoon ground pepper. Cook for 10 minutes, or until golden all over. Set aside.
In the same skillet, add 1 chopped medium onion, 4 smashed garlic cloves, 1 teaspoon salt and 1/4 teaspoon pepper. Cook for three to five minutes, or until the onions are softened. Add in 1 cup long-grain brown rice, 4 diced plum tomatoes, 12-ounces roasted red peppers and 1 1/4 cups water. Cover the chicken with the rice mixture and bring to a boil. Cover and simmer over medium-low heat for 55 to 60 minutes, or until the rice is tender. If there is excess liquid, simmer uncovered until it has evaporated. Add 10 ounces thawed frozen green peas on top, and cover again. Remove it from the heat, and let it sit for 10 minutes or until the peas are heated.