Baked Chicken And Rice

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1 cup long-grain rice

1 14.5-ounce can diced tomatoes, undrained

1 cup low-sodium chicken broth

1/2 cup fresh orange juice

1 cup fresh flat-leaf parsley leaves, roughly chopped, plus more for garnishing

1 medium yellow onion, thinly sliced

1 clove garlic, thinly sliced

1/2 teaspoon ground cumin

1 1/4 teaspoons kosher salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

4 boneless, skinless chicken breasts, cut in half

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