I called my mom and told her what I wanted. That sent her into a tizzy about how close it is to Christmas and here I expected her to dig through years of recipes to find that when she didn't know when the last time was that she fixed it and don't I have a recipe similar in one of my cookbooks. Sheeeeshhhhhhh, caught her at the wrong time (grrr hiss hiss)!
Anyways, I did some searching and heres what I came up with. This has chicken in it, but I would imagine you could make it without the chicken and cut down on the prep time as well. It has all the basic ingredients you listed. I copied it out of one of my recipe books. Sounds pretty yummy.
PINEAPPLE-CHICKEN AND RICE BAKE
2 pounds meaty chicken pieces
(breasts, thighs, and drumsticks), skinned
Â½ cup chopped onion
1 large red sweet pepper,
cut into Â¾-inch squares
1 8-ounce can pineapple chunks (juice pack)
Â¼ cup frozen orange juice concentrate, thawed
2 tablespoons soy sauce
1/8 teaspoon ground cloves
2/3 cup long grain rice
1 cup chicken broth
Parsley sprigs or paprika
Place chicken pieces, onion, and red pepper into a large plastic bag set in a deep bowl. In a small mixing bowl stir together undrained pineapple, orange juice concentrate, soy sauce, and cloves. Pour pineapple mixture over chicken mixture in bag. Seal bag. Marinate the mixture in the refrigerator for 4 to 24 hours, turning bag occasionally.
Before baking, drain chicken, reserving marinade and vegetables. Set chicken aside. Place uncooked rice in a 12x7Â½x2-inch baking dish. Stir chicken broth and the reserved marinade-vegetable mixture into rice. Top with chicken pieces. Cover with foil. Bake in a 375Â° oven about 1 hour or till chicken and rice are tender. Garnish with parsley or sprinkle with paprika.
Makes 6 servings.
Advance Preparation Time: 15 min.
Marinating Time: 4 hrs.
Final Preparation Time: 1 hr. 10 min.