In a large skillet, heat olive oil over medium heat. Season the chicken thighs with salt and pepper. Cook the chicken for about 5-7 minutes on each side until golden brown. Remove from skillet and set aside.

Sauté the Vegetables

In the same skillet, add chopped onion, minced garlic, diced carrot, and diced bell pepper. Sauté for about 5 minutes until the vegetables are tender.

Cook the Rice

Add the long-grain rice to the skillet with the vegetables and stir to coat the rice with the oil. Pour in the chicken broth and soy sauce, bring to a boil.

Simmer

Reduce the heat to low, place the cooked chicken on top of the rice mixture, cover, and simmer for about 20 minutes or until the rice is cooked and has absorbed all the liquid.

Serve

Remove from heat, let it sit covered for an additional 5 minutes. Fluff the rice with a fork and garnish with sliced green onions before serving.