If you love to cook, or at least eat a home-cooked meal, but hate doing dishes, then this one-pot, Cuban-inspired chicken and rice dish if for you.  Since all of the ingredients can be bought and kept on-hand, save the chicken thighs, it makes a fast, hearty weeknight dinner. 

2 Tbsp Olive oil
4 boneless chicken thighs
1 Tbsp Adobo seasoning (look for it on the Latin aisle)
3 1/2 cups low-sodium chicken broth
3 cloves garlic, minced (about 3 tsp)
1 10oz package yellow saffron rice mix
1/2 a 1lb pound bag of frozen peas
2 jarred, roasted red peppers, cut into strips
                    OR
2 chipotle peppers canned in Adobo, cut into strips (This option is only for the bold and spicy.)

First, heat oil over medium-high heat in a large skillet or small Dutch oven.  Then add chicken thighs and cook for about three-four minutes on each side, or until both sides are golden-brown.  In the last minute of browning, sprinkle both sides of chicken with Adobo seasoning, and then set it aside.  Next add chicken broth and garlic to skillet or Dutch oven, and bring to a boil.  Add rice and stir.  Bring to a low, rolling boil, lay chicken on top of mixture, and cover the pan.  Let it cook for about 20 minutes or until the rice is tender and the chicken is cooked throughout.  Uncover pot and sprinkle peas and peppers into pot, and cook re-covered for five more minutes.  Dig in.