I cut it down for 2 people, and found that the rice portion made enough for 4 servings. It was easy and delicious though, and we enjoyed the remaining rice mixture the next day, alongside some chicken sausages. I am giving the recipe as shown in the cookbook, however.
I always store any extra red or green peppers and onions chopped up and in baggies in the freezer; I used some in this recipe – no chopping at the last minute! I also did my browning in my skillet, and then covered it and baked the dish in the skillet right in the oven. If I want to make the larger version, I would just make it in my largest covered skillet. I have an aversion to too many pans to make what is supposed to be an easy dish. The second time I made this, I cooked it on top of my range over low heat for the same time. That makes two good ways to make it, depending on your kitchen situation.
Chicken Rice Bake
1 1/2 pounds Boneless Skinless Chicken Breast -- 6 halves
1 tablespoon Salad Oil (I used half olive oil and half butter)
3/4 cup Red Pepper -- chopped
3/4 cup Green Pepper -- chopped
1/2 cup Onion -- chopped
1/2 cup Fresh Mushrooms -- chopped
1 teaspoon Garlic -- minced
2 cups Instant Brown Rice -- uncooked (or regular white rice)
2 cups Chicken Broth
1 1/2 cups Frozen Corn -- thawed
1/4 teaspoon Salt
1/8 teaspoon Pepper
1/4 cup Slivered Almonds -- toasted
2 tablespoons Parsley -- minced
In large skillet, brown chicken in oil for 4 minutes each side. Remove and keep warm.
In same skillet, sauté peppers, onions, mushrooms and garlic until tender. Stir in the rice, broth, corn, salt and pepper; bring to a boil.
Transfer to an 11 x 7 x 2" baking dish, greased or coated with cooking spray. Top with chicken.
Cover and bake at 350° for 20 minutes. Uncover; bake 5 minutes longer or until chicken juices run clear.
Sprinkle with almonds and parsley to serve.
Per Serving): 408 Calories; 8g Fat (17.0% calories from fat); 34g Protein; 51g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 436mg Sodium. Exchanges: 3 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1 Fat.