Mexican-Inspired Chicken Thigh And Rice Skillet

Ingredients

• 1 teaspoon salt, or to taste
• 1 teaspoon granulated garlic
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon ground coriander
• ¼ teaspoon ground black pepper, or to taste
• 1 ½ pounds boneless, skinless chicken thighs
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 medium red bell pepper, chopped
• ½ medium green bell pepper, chopped
• 1 ½ cups long grain white rice, uncooked
• ½ teaspoon chili powder
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), liquid drained and reserved
• 2 cloves garlic, minced
• 1 (14.5 ounce) can low-sodium chicken broth
• ½ cup water
• 1 ½ cups frozen green peas, thawed