Wash, peel, and chop the onion and bell pepper, and finely mince the garlic. Rinse the rice under cold water until the water runs clear.

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sauté for about 3–4 minutes.

Add the bell pepper and continue cooking for another 2 minutes.

Season the chicken thighs with cumin, paprika, salt, and pepper.

Add the seasoned chicken thighs to the skillet, searing for about 4–5 minutes on one side until golden brown.

Flip the thighs carefully and brown the other side for an additional 4 minutes.

Stir in the rinsed rice and pour in chicken broth, bringing to a gentle boil.

Reduce heat to low, cover tightly, and let it simmer for approximately 30 minutes.

Remove from heat and let it rest covered for 5 minutes before fluffing the rice gently with a fork.