Add all the remaining ingredients into a bowl and mix with a spoon. When the chicken is cooked through (no longer pink inside) pour the mixture into the pan. Stir to combine and cover. You can reduce the heat to a medium low and let it sit for 30 minutes (or until the rice is soft). Stir occasionally so that the rice doesn't burn your pan!
Remove from the heat and pull out the bay leaves. Give it a good stir and let cool for a few minutes.
Enjoy!
Notes
- Meats: I am missing shrimp here as I'm highly allergic, but feel free to add it in. I also use chicken sausage, jalapeno from Trader Joe's.