Tuscan Chicken & Rice Bake

Ingredients

• 1 1/2 cups Riceland Long Grain White Rice (uncooked)
• 1 lb boneless, skinless chicken breasts or thighs, cubed
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• Salt & black pepper, to taste
• 1 cup sun-dried tomatoes, drained and chopped
• 2 cups baby spinach
• 1 1/2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Grease a 9x13 baking dish.
2. Spread uncooked rice evenly in the dish.
3. In a skillet, heat olive oil over medium heat. Season chicken with Italian seasoning, paprika, salt, and pepper. Sear chicken for 3-4 minutes until lightly browned (not fully cooked).
4. Add garlic and sun-dried tomatoes to the skillet; cook 30 seconds.
5. Stir in chicken broth and heavy cream. Bring to a light simmer.
6. Pour chicken mixture over rice. Stir gently to combine.
7. Cover tightly with foil and bake 35 minutes.
8. Remove foil, stir in spinach, Parmesan, and mozzarella.
9. Return to oven uncovered and bake 10-15 minutes until rice is tender and top is bubbly.
10. Rest 5 minutes before serving.