chicken and rice with corn and sun-dried tomatoes... 1 hour and 10 minutes

the goods:

4 boneless skinless chicken breasts

2 tablespoons vegetable oil

1 small yellow onion, diced medium

2 garlic cloves, roughly chopped

1 small green bell pepper, diced medium

1 teaspoon grated lemon zest

1/2 teaspoon dried oregano

1/4 to 1/2 teaspoon cayenne pepper

1 and 1/2 cups long-grain white rice

3 cups frozen corn (from a 16 ounce bag)

1 cup sun-dried tomatoes, cut into strips

2 and 1/2 cups chicken broth

Preheat oven to 350 degrees, with rack in lower third. Season chicken with salt and pepper. In a large Dutch oven or heavy pot with a tight-fitting lid, heat oil over high. Cook chicken until seared and golden, 3 to 5 minutes. Flip chicken and cook until browned, 3 to 5 minutes. Transfer to a large plate. Reduce heat to medium and add onion, garlic, and bell pepper to pot. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 5 minutes. Stir in lemon zest, oregano, cayenne, and rice and cook 1 minute.

Add corn, tomatoes, and broth and season with salt and pepper. Arrange chicken on top of rice mixture. Bring to a boil, cover pot, and place in oven.

Bake until chicken is cooked through and liquid is absorbed, 25 to 30 minutes. Let sit 5 minutes, covered, before serving.