1. 1. Pat the chicken thighs dry with paper towels and season them generously with salt and pepper.

2. 2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion, minced garlic, and chopped bell pepper. Sauté the vegetables until they’re tender and fragrant, about 5-7 minutes.

3. 3. Add the seasoned chicken thighs to the pan and sear them on both sides until they’re golden brown, about 3-4 minutes per side.

4. 4. Pour in the chicken broth and stir in the cream of chicken soup. Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let the chicken simmer for 25-30 minutes, or until it’s cooked through and the sauce has thickened.

5. 5. While the chicken is simmering, prepare the rice according to the package instructions. Fluff the cooked rice with a fork.

6. 6. Once the chicken is cooked through, remove the lid and let the sauce thicken for an additional 5 minutes. Taste and adjust the seasoning with salt and pepper as needed. Serve the smothered chicken and rice immediately, garnished with the chopped green onions.