Serves: 4
Total Calories: 1,107

1 tablespoon butter or margarine
4 skinless chicken thighs
1/2 green bell pepper diced
1 medium yellow onion diced
3 cloves garlic minced
1 (6-ounce) box long grain and wild rice mix
1 (14 1/2-ounce) can chicken broth
1 (15-ounce) can diced tomato with liquid
1 cup frozen corn thawed

Turn toaster oven to bake at 375 degrees.

In a large frying pan over medium-high heat, melt the butter. Cook chicken thighs, covered, about 5 minutes on each side until well browned. Remove thighs from pan and set aside.

Add bell pepper, onion, garlic, and rice to frying pan and stir and cook 1 minute. Add seasoning packet from box of rice mix. (If there is no seasoning packet, add two teaspoons of seasoned salt.) Add remaining ingredients to pan and bring to a simmer. Pour rice mixture into a 2 1?2-quart baking dish prepared with nonstick cooking spray. Place chicken thighs on top, almost submerging them. Bake 45–50 minutes, or until lightly browned and bubbly around the edges. Makes 4 servings.

Nutritional Facts:

Serves: 4
Total Calories: 1,107
Calories from Fat: 158

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