Cheesy Chicken Over Rice

In a bowl, combine the cubed chicken thighs with paprika, smoked paprika, garlic powder, dried oregano, and 1 tbsp of olive oil. Mix well and set aside to marinate.

Heat 2 tbsp of olive oil in a large, deep pan with a lid over medium-high heat.

Add the diced onion, red bell pepper, and jalapeño. Sauté for a few minutes until softened.

Stir in the tomato paste and cook for another minute to remove its raw flavor.

Add the second set of spices for the rice (paprika, smoked paprika, garlic powder, oregano) and the chicken bouillon powder. Stir to combine.

Add the rinsed rice and stir to coat in the spices and vegetables.

Pour in the blended tomatoes and water (or chicken stock). Stir everything together.

Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is cooked.

While the rice cooks, heat a separate skillet over medium-high heat. Add the marinated chicken in a single layer.

Cook the chicken, stirring occasionally, until browned and cooked through, about 8-10 minutes.

Once cooked, squeeze fresh lime juice over the chicken and drizzle with honey. Stir to coat.

Once the rice is cooked, fluff it with a fork. Layer the cooked chicken evenly on top of the rice in the pan.

Sprinkle the shredded cheese over the chicken.

Cover the pan again and let it sit off the heat for a few minutes until the cheese is fully melted. Serve immediately.