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Preheat your oven to 350°F. In a large 9x13 inch baking dish, add the white rice.

Evenly spread the sliced mushrooms over the rice. Pour in the two cans of beef consomme and the one can of French onion soup.

Gently stir the rice, mushrooms, and liquid mixture to ensure everything is well combined and the rice is submerged.

Distribute the cubed butter evenly over the rice mixture. Sprinkle a generous amount of Pecorino Romano cheese over the butter and rice.

On a separate cutting board, season the chicken thighs generously on all sides with salt, black pepper, garlic powder, onion powder, and paprika.

Arrange the seasoned chicken thighs on top of the rice mixture in the baking dish. Sprinkle a bit more Pecorino Romano cheese over the chicken.

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for approximately 45 minutes.

Carefully remove the aluminum foil. Continue to bake for another 15 to 20 minutes, or until all the liquid has been absorbed by the rice and the chicken is cooked through and lightly browned with crispy skin.

Remove the dish from the oven. Garnish with fresh chopped parsley before serving hot.


Preheat your oven to 350°F. In a large 9x13 inch baking dish, add the white rice.

Evenly spread the sliced mushrooms over the rice. Pour in the two cans of beef consomme and the one can of French onion soup.

Gently stir the rice, mushrooms, and liquid mixture to ensure everything is well combined and the rice is submerged.

Distribute the cubed butter evenly over the rice mixture. Sprinkle a generous amount of Pecorino Romano cheese over the butter and rice.

On a separate cutting board, season the chicken thighs generously on all sides with salt, black pepper, garlic powder, onion powder, and paprika.

Arrange the seasoned chicken thighs on top of the rice mixture in the baking dish. Sprinkle a bit more Pecorino Romano cheese over the chicken.

Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for approximately 45 minutes.

Carefully remove the aluminum foil. Continue to bake for another 15 to 20 minutes, or until all the liquid has been absorbed by the rice and the chicken is cooked through and lightly browned with crispy skin.

Remove the dish from the oven. Garnish with fresh chopped parsley before serving hot.
