1 pkg (6.25 oz) fast-cooking long grain and wild rice
2 cups orange juice
1/4 cup chopped pecans
1 jar (2 oz) chopped pimientos
6 boneless, skinless chicken breast halves, about 1 1/2 pounds
2 Tbsp. chopped parsley
Preheat oven to 350*F. Spray an 11×7 inch baking pan or a small casserole with nonstick cooking spray.
Mix rice, seasoning packet included in rice mix, orange juice, pecans and pimientos in pan. Place chicken on rice.
Cover and bake 35 to 45 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut. Sprinkle with parsley.