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Baked Chicken with Tomato Rice Stuffing

I didn’t expect much from this recipe, other than a quick meal that didn’t require too much input from me. Apparently, no one else in my family had much faith in it either. Because as we all sat down together and tucked into our dinners, everyone made sounds of surprised delight.

“Wow, this is actually really good,” says the Sweetie Pie.

Everyone nods in agreement.

And it is. Don’t be fooled by my poorly lit, quickly snapped photo. This dish is really good.

If you’re in a big hurry you can skip browning the chicken. After baking it covered, you can hardly tell that the chicken was browned to begin with. If you want the skins crispy, you can uncover it after an hour and then bake it about 5-10 minutes longer.

The rice is the real winner here. This rice is surprisingly delicious. The Peanut, who only eats bananas and cheese, ate three servings of it. And then the Sweetie Pie and I were fighting over who got to have the leftovers the next day (I won, but only because there wasn’t anything else in the fridge I could eat).

I used last year’s garden tomatoes from my freezer for the “cooked tomatoes”. You could easily used canned tomatoes instead.

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Baked Chicken with Tomato Rice Stuffing

Surprisingly delicious.

Source: More With Less by Doris Janzen Longacre

Course: Main (Chicken)

Main Ingredient: Chicken



  • 3-4 lbs organic chicken parts
  • 23 cup organic chopped celery
  • 12 cup organic chopped bell pepper
  • 23 cup chopped onion
  • 1 13 cup uncooked rice
  • 2 cups cooked tomatoes
  • 1 cup water
  • 1 tsp salt
  • 12 tsp powdered sage


  1. Directions on page 181 in More with Less cookbook.

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