Step 1: Prepare your ingredients by shredding or chopping the rotisserie chicken into bite-sized pieces. Finely chop the onion and mince the garlic. Dice the bell pepper and carrots into small, uniform pieces.
Step 2: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chopped onion and carrots. Sauté for 5-7 minutes, or until the onions are softened and translucent and the carrots begin to tenderize.
Step 3: Stir in the minced garlic and diced bell pepper. Cook for another 3-4 minutes, until the peppers start to soften slightly and the garlic is fragrant. Be careful not to burn the garlic.
Step 4: Add the rinsed long-grain white rice to the skillet. Stir it well, ensuring each grain is coated with the oil and sautéed vegetables. Toast the rice for 1-2 minutes, stirring constantly.
Step 5: Pour in the chicken broth, then stir in the dried thyme, smoked paprika, salt, and black pepper. Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the skillet tightly, and cook for 15-20 minutes, or until most of the liquid has been absorbed and the rice is tender.
Step 6: Gently stir in the shredded rotisserie chicken and frozen peas (if using). Cover the skillet again and let it cook for another 5-7 minutes, just long enough for the chicken to heat through and the peas to cook.
Step 7: Remove the skillet from the heat and let it rest, covered, for 5 minutes. This allows the rice to finish absorbing any remaining moisture and become perfectly fluffy. Garnish with fresh chopped parsley before serving and enjoy your Savory Rotisserie Chicken Rice Skillet!