Baked Chicken with Brown Basmati Rice

1 quartered chicken (4 to 4½ pounds)
1 10-ounce package frozen chopped broccoli, thawed
1 cup brown basmati rice
1½ cups low-sodium chicken broth 
2 bay leaves
2 cups low-sugar, low-sodium tomato sauce

Preheat oven to 350°F. Remove skin and any visible fat from chicken. Squeeze excess water from broccoli. Rinse rice.
In a saucepan, bring broth and bay leaves to a boil over medium heat. Lower heat; stir in tomato sauce, and heat through. Place rice and broccoli in a baking pan, and stir to combine. Pour sauce over rice mixture, removing bay leaves. Place chicken on top, meat side down. Cover tightly with aluminum foil or lid, and bake for 75 minutes.
Remove foil (being careful to avoid steam) and check for doneness: the rice should be soft, and chicken meat should be white. If necessary, recover tightly and cook for an additional 10 to 15 minutes.
Makes 4 servings.