Cooking spray
4 6-ounce skinless chicken breasts
4 cloves garlic, minced
2/3 cup brown rice
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 cup chopped scallion
1/2 cup chopped fresh parsley
1/2 teaspoon dried thyme
2 tablespoons dry white wine
1 16-ounce can chicken broth
1 16-ounce can tomatoes, chopped and drained
2 teaspoons Worcestershire sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon black pepper
Hot sauce to taste

Directions
Preheat oven to 350 F. Coat a dutch oven, preferably cast iron, with cooking spray and place over medium- high heat for 1 minute. Brown chicken and set aside. Add garlic and rice to pan drippings and cook, stirring frequently with a spatula, for 5 minutes or until dark brown in color.

Add onion, bell pepper, scallion, parsley, thyme, wine, broth, tomatoes, Worcestershire sauce, and cayenne; stir well. Place chicken on top and gently press it down so it is surrounded by rice. Top with salt, paprika, and pepper. Cover tightly and bake for 45 minutes. Remove from oven and let stand for 15 minutes. At serving time, sprinkle with hot sauce if desired.

Serves 4