I make a baked rice with chicken and chorizo, which is really nice - it's adapted from a Jamie Oliver recipe, I think.
Cut up 600g chicken thighs and 100g chorizo into chunks, peel, quarter and slice a couple of onions, deseed and chop a couple of peppers.
Heat olive oil in an oven proof dish and add the chorizo and some smoked paprika (go carefully with this - it can be a bit fierce), then add and brown the chicken, and then the veg. Add basmati rice (about 300g), a pack of passata and a tin of cherry tomatoes (the cherry tomatoes are optional - I like them), and about 500ml of chicken stock and bring to the simmer.
Take off the heat, and cover the surface of the mixture with a dampened sheet of baking paper (a cartouche - dampen the paper and scrumple it up to wring it out, then spread over the mix, making sure it is in contact with the surface of the mix), and bake in a moderate oven (about 180) for about 30 minutes, until the liquid is absorbed and the rice cooked.
You can do most of it ahead of time, and bung it in the oven when you are ready - it takes a bit longer if it is cooking from cold.