Bacon-Wrapped Chicken Rice Bake

1.Preheat your oven to 375°F (190°C).

2.In a medium oven-safe baking dish (about 9x13 inches), add the rinsed rice and evenly spread it out.

3.In a skillet over medium heat, heat olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat.

4.Add the sautéed onion and garlic mixture to the rice in the baking dish. Pour the chicken broth over the rice mixture. Stir gently to combine. Sprinkle 1/2 teaspoon salt, smoked paprika, dried thyme, and black pepper evenly over the rice mixture. Do not stir after adding the spices to keep flavors distinct.

5.Season the chicken breasts with the remaining 1/2 teaspoon salt and a pinch of black pepper.

6.Wrap each chicken breast with two slices of bacon, overlapping slightly to cover the chicken completely. Secure with toothpicks if necessary.

7.Place the bacon-wrapped chicken breasts on top of the rice mixture in the baking dish, spacing them evenly.

8.Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.

9.After 40 minutes, remove the foil and check the rice and chicken. If desired, sprinkle shredded cheddar cheese over the chicken and rice. Return to the oven uncovered and bake for an additional 10 minutes, or until the bacon is crispy, the chicken is cooked through (internal temperature of 165°F or 74°C), and the rice is tender.

10.Remove from oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.