Pat the chicken thighs dry and evenly season both sides with ground cumin, granulated garlic, and salt. This will help infuse the chicken with flavor before cooking. I like to really press the seasoning into the chicken so every bite is well seasoned.

Heat a large skillet over medium-high heat. Add the vegetable oil, then place the seasoned chicken thighs flat in the skillet. Sear the chicken without moving it for 3-4 minutes to develop a golden crust. Flip the thighs and cook for another 2-3 minutes on the other side. Remove the seared chicken from the skillet and set aside. The chicken won’t be fully cooked yet at this stage—it will finish cooking with the rice.

Pour the chicken stock (or water) into the hot skillet to deglaze, scraping up any browned bits left from the chicken. Stir in the salsa verde, drained corn, and uncooked long grain rice. Bring the mixture to a boil, then cover the pan tightly and reduce the heat to low to let the rice simmer.

Let the rice cook, covered, on low for 15 minutes. Then, carefully remove the lid, stir the rice, and nestle the seared chicken thighs from Step 2 back into the rice mixture. Cover and continue cooking for another 10-15 minutes, or until the rice is tender and the liquid has been absorbed. I sometimes check for doneness a couple of minutes early to prevent overcooking the rice.

Once the chicken and rice are cooked and all liquid is absorbed, sprinkle the shredded colby jack cheese over the top. Cover the pan again and let the cheese melt for 1-2 minutes. Serve the dish warm straight from the skillet. For extra flavor, I occasionally add a bit of chopped cilantro or a squeeze of lime on top before serving.