Quick chicken with rice and tomatoes
300 g rice
1 jar tomato or 5-6 fresh tomatoes
salt and pepper
olive oil or sunflower oil
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At the bottom of the glass or earthenware casseroles saucepan put 3-4 tbsp olive oil or sunflower oil, wash the rice, tomatoes and cover with pieces of chicken cut into portions. Pour 300-400 ml water and season to taste with salt and pepper. The vessel was sealed with a lid and put to bake in a cold oven. Once the dish boil, bake 20-30 minutes.