2tablespoonsMexican seasoninguse more or less if desired
0.5cupchopped onionmine is small diced
1jalapeno pepperseeds and stem removed, and diced
1cupJasmine riceor any white rice that cooks for 15 minutes
15ounce candiced tomatoesdrained
.25cupchopped cilantroplus additional for serving
Heat a large skillet over medium-high heat until hot. Add the olive oil and swirl to coat the bottom of the skillet.
Season both sides of the chicken thighs with Mexican seasoning.
Sear the chicken thighs, skin-side down until the skin gets golden brown, about five minutes. Turn down the heat if the skillet gets too hot. Flip the chicken thighs over and sear the other side for 2 minutes.
Remove the thighs from the skillet and place on a plate, then cover with foil to keep warm.
Add the diced onion and jalapeno pepper to the skillet. Cook until they begin to soften, 3 to 5 minutes. Add the garlic and cook for one additional minute.
Add the rice, stir and cook for 3 to 5 minutes. It will not brown, but it will start to absorb the oil and flavors.
Add the chicken stock and use a wooden spoon or turner to scrape all of the bits up off the bottom of the skillet. Next, add the diced tomatoes and continue to heat until it starts to boil.
Return the chicken thighs to the skillet and push them into the rice. Reduce heat to a low simmer. Cover the skillet and with a lid and simmer for 15 to 20 minutes, until the rice is cooked through and the chicken thighs are no longer pink in the center.
Remove the chicken thighs and stir in the chopped cilantro leaves. Season with salt and pepper, and adjust any other seasonings as needed.
Serve sprinkled with crumbled queso or cheese of your choice, chunks of avocado, Mexican crema, and additional cilantro.
For picky eaters, simply season with salt and pepper and skip the Mexican seasoning.