Arroz Con Pollo (Quick)

1. Combine seasonings in large plastic bag and shake until well combined. 2. Place chicken flat on cutting board. Cut chicken horizontally (parallel to cutting board) to split each chicken breast into two thinner pieces. Cut each piece in half width-wise to create 8 medallions, about 1/2 - 3/4 of an inch thick. Add chicken to bag and shake until chicken is well coated. 3. Heat oil in large, high-sided skillet over high heat until oil is hot. Add chicken and brown on all sides, about 3-4 minutes per side (nice, dark sear). Transfer to a plate and set aside. 4. Reduce heat to medium-high. Add onions, bell peppers, and a pinch of salt. Cook until vegetables have softened, about 6 minutes. 5. Add rice and garlic. Cook until rice begins to turn golden brown, about 2-3 minutes. The darker it is, the smokier the flavor (don't burn it, of course). 6. Add chicken stock and tomato sauce to skillet. Stir to make sure rice is covered. Nestle the chicken in the rice and return to a boil. Reduce heat to medium-low and cover. Cook until chicken is cooked through, about 6-8 minutes. 7. Remove from heat and rest for about 2 minutes to let rice set. Garnish with a sprinkle of dried cilantro and a little bit of fresh cracked black pepper. Serve with a lime wedge.