Cooking Instructions

• Prepare the chicken and spices. Cut the chicken into 1-inch cubes. In a small bowl, mix the garlic powder, onion powder, smoked paprika, salt, and black pepper.
• Rinse the rice. Place the rice in a fine-mesh strainer and rinse it under cold water until the water runs clear.
• Sear the chicken. Heat 1 tablespoon of the oil in a large skillet or Dutch oven over medium-high heat. Sprinkle half of the spice mixture over the chicken pieces. Add the chicken to the hot pan in a single layer. Sear for 3 to 4 minutes per side until golden brown. Remove the chicken to a plate and set aside.
• Toast the rice. In the same pan, add the remaining 1 tablespoon of oil. Add the rinsed rice and the remaining spice mixture. Stir constantly for 1 to 2 minutes until the rice smells nutty and looks slightly translucent.
• Combine the liquids. Pour in the chicken broth, BBQ sauce, and honey. Stir well, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring the liquid to a gentle boil, then reduce the heat to low.
• Simmer the dish. Return the seared chicken to the pan, nestling it into the rice and liquid. Cover the skillet with a tight-fitting lid. Simmer on low heat for 15 minutes.
• Add vegetables. Quickly lift the lid and spread the mixed vegetables evenly over the top of the rice and chicken. Cover immediately and cook for another 5 minutes.
• Rest and serve. Remove the skillet from the heat and let it sit, covered, for 5 minutes. Fluff gently with a fork to mix the vegetables in. Garnish with green onions if desired and serve hot.