Add water (or chicken broth) to rice mixture; stir
4 cups water
Add chicken back into skillet; season with remaining ½ tablespoon of paprika
2 tablespoons paprika, 2 teaspoons salt
Cover and turn heat to medium low; cook for 20 minutes, or until rice is tender and chicken reaches 165ºF internal temperature
Notes
Brown the chicken then remove it from the pan; it won't be cooked through yet. That will happen when it's added back into the skillet with the rice and veggies
Turn down the heat of the stove to medium or medium low after you add the browned chicken back to the skillet. This low temperature will steam the rice and cook the chicken the rest of the way.
Cook until center of chicken reaches 165ºF and rice is tender.
This recipe uses 1 tablespoon of chicken or tomato bouillon and water; you can substitute the water with chicken broth/stock and leave out the bouillon if you like.