Baked Chicken Thighs with Rice and Baby Carrots

Name: Baked Chicken Thighs with Rice and Baby Carrots
Prep time: 15 min
Cook time: 120 min
Total time: 135 min
Ingredients: 1 package bone-in, skin-on chicken thighs; 1 lb baby carrots; 6 cloves garlic, minced; 2 cans cream of mushroom soup; 1 can fire-roasted diced tomatoes; 1 can diced tomatoes with lime juice and cilantro; 2 cups uncooked long-grain white rice, rinsed and drained; 1/8 tsp black pepper; 1/8 tsp crushed red pepper; 1/4 tsp ground cumin

This hearty chicken and rice bake is an easy family dinner made in one pan. Juicy chicken thighs cook slowly with creamy mushroom soup, tomatoes, rice, and sweet baby carrots for a comforting meal with plenty of flavor.

Servings---

Prep Time15 Mins

Cook Time120 Mins

Difficulty

Easy

Ingredients

bone-in, skin-on chicken thighs
1 package
baby carrots
1 lb
garlic, minced
6 cloves
cream of mushroom soup
2 cans
fire-roasted diced tomatoes
1 can
diced tomatoes with lime juice and cilantro
1 can
uncooked long-grain white rice, rinsed and drained
2 cups
black pepper
0.1 tsp
crushed red pepper
0.1 tsp
ground cumin
0.3 tsp

Step-by-Step Instructions

Preheat the oven to 375°F. Rinse the chicken thighs and pat them dry thoroughly with paper towels.

Arrange the chicken thighs in a large baking dish or roasting pan in an even layer.

In a large bowl, stir together the black pepper, crushed red pepper, ground cumin, minced garlic, cream of mushroom soup, fire-roasted diced tomatoes, diced tomatoes with lime juice and cilantro, and the rinsed uncooked rice until well combined.