Season the chicken

• Pat the chicken thighs dry and season generously with blackened seasoning, garlic powder, onion powder, salt and pepper.

Sear the chicken

• Heat the vegetable oil in a large pan over medium-high heat.
• Sear the chicken thighs until a nice crust forms on each side.
• Remove the chicken from the pan and set aside, keeping the drippings in the pan.

Brown the rice

• Add the four cheese rice mix to the pan with the garlic.
• Brown the rice for a couple of minutes, stirring.

Add stock and seasoning

• Pour in the chicken stock.
• Stir in the seasoning packets from the rice boxes.

Simmer the chicken and rice

• Return the chicken to the pan along with all the drippings.
• Add the butter, cover and bring to a boil.
• Reduce the heat to low and simmer until the rice is tender and the chicken is cooked through.

Serve

• Fluff the rice and serve hot.