- 2 tablespoons olive oil
- 3 cloves garlic, chopped
- 1 large onion, chopped
- 1 1/4 cups brown rice
- 4 chicken thighs
- 1 (14.5 ounce) can diced tomatoes
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Preheat the oven to 325 degrees F.
- Heat the oil in an ovenproof Dutch oven over medium heat. Add the garlic and onion and cook, stirring frequently, for 4 minutes, or until softened.
- Add the rice and cook, stirring, for 2 minutes, or until it starts to brown. Stir in the chicken, tomatoes, broth, thyme, and pepper. Bring to a boil over high heat.
- Cover the pot and place in the oven. Bake for 1 hour and 15 minutes, or until the rice is tender and the liquid is absorbed.