Italian Chicken Casserole with Rice

10 -12 skinless chicken thighs (bone-in)
2 medium yellow onions, cut into rings
3 cloves garlic, minced
1/2 each green and red bell pepper, chopped
5 - 6 mushrooms, sliced
28 fl. oz. can of Italian tomatoes, chopped (796ml)
14 oz can (400ml) tomato sauce
2 tsp dried oregano (10ml)
olive oil
1 tsp dried basil (5ml)
salt and pepper to taste
1 cup (4 oz./ 115 gm.) uncooked Arborio rice
1/3 cup (1½ oz./ 33 gm) grated Parmesan cheese

Sauté chicken in oil and add onions and garlic, followed a couple of minutes later by the green pepper and mushrooms.
Cook until chicken is no longer pink and the onions are soft. Stir in tomatoes, including juice, tomato sauce and seasonings.
Bring to the boil, stirring, and simmer for five minutes. Mix in the rice and transfer to a large oven-proof casserole.
Bake, covered for 50 minutes at 350°F or 180°C. Serves four.