Savory Chicken and Rice Delight

1.Rinse the rice under cold water until the water runs clear, then drain and set aside.

2.In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and bell pepper, sautéing until they are soft and translucent, about 5 minutes.

3.Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant.

4.Season the chicken thighs with salt, pepper, paprika, thyme, cumin, and cayenne pepper. Add the chicken to the skillet and brown on both sides, about 5-7 minutes per side.

5.Once the chicken is browned, remove it from the skillet and set it aside on a plate.

6.In the same skillet, add the rinsed rice and stir to coat it in the oil and vegetables, cooking for about 2 minutes until slightly toasted.

7.Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low and return the chicken to the skillet, nestling it into the rice.

8.Cover the skillet with a lid and let it simmer for 20 minutes, or until the rice is tender and has absorbed the liquid.

9.After 20 minutes, add the frozen peas to the skillet, cover again, and let it cook for an additional 5 minutes.

10.Remove from heat and let it sit, covered, for 5 minutes before serving. Fluff the rice with a fork and serve hot.