In a hot pan, brown both sides of your chicken thighs. Don’t worry about cooking them through just yet.

Remove the chicken and add onion and capsicum, cooking until soft.

Add rice and your spice mix, stirring for a minute.

Now, add tomatoes, water, stock powder, corn, and beans.

Place the chicken back on top and cover with a lid for 5 mins. Then, remove the lid and turn the heat to low.

Let it cook for about 15 minutes. The liquid will evaporate, and the rice will be tender and flavorful.