Ingredients
- 2 cupslong grain white rice, uncooked
- 1can french onion soup
- 2cans beef consomm
- 1 stickbutter, chopped into 8 pieces
- 1 cupparmesan or pecorino romano cheese, grated and divided
- 2 lbsboneless skinless chicken thighs
- 1 teaspoonpaprika
- ½ teaspoongarlic powder
- ½ teaspoononion powder
- 1 tablespoonfresh parsley, chopped (optional)
- kosher salt and freshly ground black pepper, to taste
Directions
- 1
Preheat oven to 350°F.
- 2
In a 9x13-inch baking dish, stir together the rice, beef consommé, and French onion soup. Top with butter pieces, followed by most of the cheese. (Reserve about 1/4 cup for later use.)
- 3
Season chicken with salt and pepper, along with the paprika, garlic powder, and onion powder. Arrange chicken on top of rice mixture. Top with remaining cheese, then cover dish tightly with foil.
- 4
Bake for 55 minutes. Remove foil and bake until the top is golden brown and the liquid has absorbed into the rice, and the chicken has cooked through, about 20 more minutes.
- 5
If desired, sprinkle with fresh parsley to serve. Enjoy!