Chicken with Orange-Pecan Rice
1 (6 1/4 ounce) package fast-cooking long grain and wild rice
2 cups orange juice
1/4 cup chopped pecans
1 (2 ounce) jar diced pimientos -- drained
4 (4 ounce) skinless boneless chicken breast halves
(about 1 pound)
Chopped fresh parsley -- if desired
Heat oven to 350º. Grease square pan, 8 × 8 × 2 inches.
Mix rice, seasoning packet included in rice mix, orange juice, pecans and pimientos in pan. Place chicken on rice.
Cover and bake 35 to 45 minutes or until liquid is absorbed and juice of chicken is no longer pink when center of thickest pieces are cut. Sprinkle with parsley.