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A soupy chicken and rice dish simmered with tomatoes, peas, and Mexican spices. This protein-rich chicken comfort food makes a complete, healthy family one-pot meal.
Heat 2 tbsp olive oil in a large pot over medium-high heat. Sear bone-in chicken thighs for 3–4 minutes per side until golden and set aside.
Reduce heat to medium. Add chopped onion, diced red bell pepper, and minced garlic. Cook for 5 minutes, stirring often, until soft.
Stir in diced tomatoes, cumin, paprika, dried oregano, salt, and black pepper. Cook for another 4 minutes, allowing the spices to bloom and tomatoes to break down.
Add long grain rice, return chicken thighs to the pot, and pour in chicken broth. Bring to a gentle simmer over medium heat, cover, and cook for 22–25 minutes, stirring occasionally to prevent sticking.
Remove lid, add frozen peas, and simmer uncovered for 5 more minutes. Adjust seasoning to taste and serve hot with the rice soupy and chicken tender.
