Simple Chicken and Rice

I walk to the deep freeze and open it up trying to figure out "whats for supper".  Right on top there are two packages of chicken thighs in food saver bags.  So I begin to think just what I could do with those.  I am taken back to Sunday dinner on the grounds where the ladies of the church all brought food for after the services.  I think Chicken and Rice will do very nice.

Simple Chicken and Rice

• 2 tablespoons chicken bouillon
• 1 cup uncooked white rice
• 1/4 cup butter
• 2 cups water
• 1 cup onion, bell pepper mix  (50/50 onion to bell pepper mixture)
• 2 stalks celery chopped
• 6 chicken thighs
• 1 teaspoon pepper
• 1/2 teaspoon Cavender's Greek Seasoning

1. Preheat oven to 350 degrees
2. In large bowl mix bouillon, rice, butter, water, onion bell pepper mix, and celery.  Mix well and pour into 9x13 greased baking dish.
3. Place thighs on top of rice mixture and season with pepper and cavender's greek seasoning.
4. Bake in preheated oven for 35 - 45 minutes (depends on size of chicken thighs)