Ingredients

• 4 skinless chicken thighs, or more to taste
• 1 pinch Creole seasoning, or more to taste
• 2 tablespoons butter
• 1 (15 ounce) can diced tomatoes with green chile peppers
• 1 cup water
• 1 (8 ounce) can tomato sauce
• 1 (6.8 ounce) package Spanish-style rice mix

Instructions

1. Season chicken thighs with Creole seasoning.
2. Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.