• Preheat the oven to 350℉.

Cook the Chicken:

• Trim excess fat off the chicken thighs and pat very dry. Season the the chicken on both sides with the salt and taco seasoning.
• Heat the oil in a large oven-safe skillet over medium high heat. When hot, add the chicken in a single layer (working in batches as needed) and cook until golden brown, about 3 minutes per side. Transfer to a clean plate and set aside. The chicken does not need to be fully cooked through as it will continue to cook in the oven.

Begin the Rice:

• Reduce the heat to medium and add the bell pepper, onion, and garlic. Cook, stirring, until the veggies are tender, about 4 minutes.
• Add the rice, salt, and taco seasoning the cook, stirring, toasting the rice until fragrant and lightly browned, about 2 more minutes.
• Add the broth, lime zest, lime juice, and cilantro leaves and stir to combine. Bring to a simmer. Nestle the chicken back into the skillet. Cover the skillet, carefully transfer to the oven and bake for 25 minutes. Carefully uncover the skillet and continue baking until the rice is tender and the chicken is cooked through, 8 to 10 more minutes.
• Remove from the oven and fluff the rice with a fork. Garnish with more cilantro.

Serve and Enjoy:

• To serve, spoon the chicken and rice onto plates and garnish as desired. I like to top mine with some sliced jalapeno, a dollop of guacamole, sour cream, and corn tortilla chips for scooping and a crunch!