Directions:
Preheat your oven to 375°F. Embrace the joy of cooking as you start this nourishing recipe.
In a skillet, warm olive oil over medium heat. Sauté onion, garlic, and bell pepper until tender and aromatic, around 5 minutes.
Mix in the rice, allowing it to toast for 2 minutes. Add chicken broth and simmer gently.
Season chicken thighs with Italian seasoning, salt, and pepper. Place them in the skillet among the rice.
Top with undrained diced tomatoes, letting their juices add depth to the dish.
Cover and bake for 35-40 minutes, or until the chicken is cooked through and the rice is tender.
Sprinkle mozzarella cheese over the casserole, then return to the oven uncovered for 5 minutes, until the cheese is bubbly and golden.
I think this is the tastiest version of this stew I’ve ever made; it’s so good!
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