Creole Chicken Thighs & Rice

Makes 4 servings

2	tablespoons vegetable oil
2-1/4	pounds chicken thighs
1/2	teaspoon salt
1/2	teaspoon paprika
1/2	teaspoon dried thyme leaves
1/4	teaspoon black pepper
1/2	cup chopped onion
1/2	cup chopped celery
1/2	cup chopped green bell pepper
2	cloves garlic, minced
1	cup long grain or converted rice
1	can (14-1/2 ounces) diced tomatoes, undrained
1	cup water
	Hot pepper sauce

Heat oil in large skillet or Dutch oven over medium heat until hot. Sprinkle chicken with salt, paprika, thyme and black pepper. Cook chicken 5 to 6 minutes on each side or until golden brown. Remove from skillet.
Add onion, celery, bell pepper and garlic to same skillet; cook 2 minutes. Add rice; cook 2 minutes, stirring to coat rice with oil. Stir in tomatoes with juice, water. Season to taste with hot pepper sauce; bring to a boil.
Arrange chicken over rice mixture; reduce heat. Cover; simmer 20 minutes or until chicken is no longer pink in center and liquid is absorbed.