Begin by prepping your ingredients: Finely chop one onion, mince three cloves of garlic, and dice one bell pepper. Rinse one cup of rice under cold water until the water runs clear.

In a large skillet, heat two tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.

Add the diced bell pepper to the skillet and cook for another 2 minutes, stirring to combine.

Season four chicken thighs with cumin, paprika, salt, and pepper. Increase the heat to medium-high and add the chicken thighs to the skillet. Cook for about 4-5 minutes on each side until golden brown.

Once the chicken is browned, stir in the rinsed rice, ensuring it’s well-coated with the mixture.

Pour in two cups of chicken broth, stirring gently to combine. Increase the heat to bring the mixture to a boil.

Lower the heat to a simmer, cover the skillet, and cook for 30 minutes until the rice is tender and has absorbed most of the broth.

Remove from heat and keep covered for an additional 5 minutes to allow the flavors to settle.

Fluff the rice with a fork before serving and enjoy warm.