Start by chopping the onion and mincing the garlic.

In a large skillet, heat the olive oil over medium heat.

Add the cubed chicken to the skillet, seasoning it with salt, pepper, and paprika.

Once the chicken is browned (about 5-7 minutes), add the diced onion and minced garlic.

Stir in the rice, ensuring it gets coated with the oil and flavors.

Carefully add the chicken broth to the skillet, bringing it to a gentle boil.

Reduce the heat to low, cover, and let it simmer for about 20 minutes.

After 20 minutes, add the frozen peas and carrots, stirring gently.

Cover and cook for an additional 5 minutes until the veggies are heated through.