Baked Rice and Chicken Thighs

This recipe for Baked Rice and Chicken Thighs is so easy to throw together, you can literally have it in the oven in minutes. All you need is a veggie or salad to round out the meal. My kids and I were fighting over the last bit of rice in the pan after we finished eating this tonight because it was so good.

Before Baking

After Baking

Baked Chicken Thighs and Rice

Yield:  4 servings

1 cup uncooked white rice
8 boneless, skinless chicken thighs
1 package dry onion soup mix
2.5 cups water

Directions:

1. Preheat oven to 375 degrees F.
2. Spread the rice evenly into the bottom of a Lightly greased 13x9 baking dish. Lay the chicken thighs on top of the rice and sprinkle the onion soup mix evenly over all.
3. Pour the water over everything (make sure you don't wash all the onion soup mix off the chicken). Cover the baking dish with foil and bake for 1 hour.
4. Remove from the oven and let sit for a few minutes, then remove the foil and fluff the rice around the chicken a bit before serving.