One Pan Chicken And Rice

Ingredients

• 6-ounce chicken thighs (bone-in, skin removed)
• 1/2 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 yellow onion (peeled and chopped)
• 3 bell peppers (cored, seeded, and chopped)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup long-grain white rice (uncooked)
• 1 can (14.5 ounce) low-sodium diced tomatoes (including liquid)
• 2 cups water
• 1 low-sodium chicken bouillon cube

Method

1. 1 Trim excess fat from chicken thighs. Pat dry. Season with salt and pepper.
2. 2 Heat skillet over medium-high. Brown chicken skin-side down, then flip. Cook 5 minutes per side. Remove chicken and set aside.
3. 3 Pour off all but 1 tablespoon fat. Sauté onion, peppers, garlic, cumin, and oregano until softened, about 10 minutes.
4. 4 Stir in rice and tomatoes. Add water and bouillon cube. Bring to a boil.
5. 5 Return chicken to pan, skin-side down. Cover, reduce heat to low, and simmer 20 minutes. Flip chicken, cover, and cook 20 minutes more. Serve immediately.