4 boneless, skinless chicken breasts
1 TBSP cooking oil
1 3/4 cups chicken broth
1/2 cup orange juice
1/2 cup onion, chopped
1 cup Uncle Ben’s Converted Rice
3 TBSP fresh parsley, chopped
In a medium skillet with a tight fitting lid, heat oil and cook chicken about 10 minutes or until well browned on both sides. Remove chicken to a plate and set aside. Add onion to the skillet and cook until it starts to brown. Add orange juice and chicken broth. Bring to a boil and stir in rice. Bring back to a boil and reduce heat to a simmer. Place the chicken on top of the rice. Cover and allow to cook about 25 minutes. Remove from heat and allow to stand 5 minutes. Place rice on a platter with chicken breasts on top. Sprinkle with parsley and serve.