Chicken with tomato rice in the oven

Ingredients:

• 1.5 cups long-grain white rice
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 2 x 400g cans of chopped tomatoes (with liquid)
• 1.5 tbsp. tomato puree soup (store bought)
• 4 boneless, skinless chicken breasts (about 170g each)
• 1 packet (30 g) of onion soup mix

Preparation:

1. Preheat oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray.
2. Combine the rice, dried basil, garlic powder, 1/2 teaspoon salt (see Note), and a pinch of freshly ground black pepper in a baking dish. Add the diced tomatoes and tomato soup and stir to distribute evenly.
   
   Note
   
   The amount of salt in store-bought soups varies depending on the manufacturer, so feel free to add salt to taste. This recipe used 0.5 teaspoon of salt.
3. Place the chicken breasts in a single layer on top of the rice mixture. Sprinkle the chicken breasts with 0.5 teaspoon salt and a pinch of freshly ground black pepper. Sprinkle the onion soup mixture over the entire dish, sprinkling a little more on the chicken (this will help the onions fry more evenly and add flavor).
4. Cover the dish tightly with foil and bake until the chicken and rice are cooked through, about 1 hour 25 minutes. Let sit for 15 minutes to allow the rice to absorb any remaining liquid. Remove the foil and serve.