Chicken and rice is a very flexible dish; it can be made in any number of ways, with an array of different seasonings and spices. This variety is oven-baked for convenience; one-dish meals are quick to prepare and clean up, giving you more time with your baby, and less time slaving away in the kitchen.
Grease a small baking dish. Pour the stock and rice into the bottom and mix to distribute the rice evenly. Dot the top with butter.
Place chicken on top of the rice.
Cover the dish with a lid or foil and bake at 350°F for 1 hour, or until the chicken juices run clear when pricked with a fork.
Allow to cool; then purée in a food processor or blender before serving.
Cook It in Bulk
You can save money by making the entire family's dinner in one pan. This results in less time to keep the oven on, fewer dishes to wash, and fewer trips to the store. Just quadruple the recipe, and you'll have enough for several adults and your baby. Pair with a green vegetable like steamed broccoli or a green salad, and dinner's done!
½ boneless, skinless chicken breast (about 4 ounces), diced
¼ cup white or brown rice
½ tablespoon butter
1 cup chicken stock or water