Baked Chicken and Wild Rice

4 chicken thighs
1 1/2 cup brown rice
1 can diced tomatoes
1/2 cup chopped onion
1/2 tsp crushed garlic
1 can chicken broth
1/3 cup water
salt to taste
dash
a sprinkle of taco seasoning, optional.
green olives in halves, optional



Put the chopped onion, rice, chicken broth, diced tomatoes, 1/3 cup water, garlic, salt and spices into a rice cooker. 



Or cook on the stove on a pot on very low heat for about half an hour with a lid on.  Turn off leave alone about 10 minutes.



Meanwhile, boil the chicken thighs to get them kick started, and set aside.  (about 20 minutes if frozen)



Test rice, when it's ready, fluff up with a fork, and place in an oven safe dish, mix in olives.  Place the chicken on top, and sprinkle with chicken seasoning of your choice.  I used "Montreal Chicken".  Add about 1/4 cup water if you want the rice moist.



If you want the healthier version, stop here and place in oven at 350 degrees for about 30 minutes or until chicken looks a little golden.



Otherwise, you can spray the tops of the chicken with Pam.  If you are brave, you can top the whole thing with shredded cheese.



This is enough for two people, so if you don't have someone to share with, invite a brave soul over to eat with you.  You can pair this up with steamed broccoli to ease the guilt of not eating enough veggies.



When serving, I bathed this in some of my home made hot sauce.