Chicken and Ranch Rice

Chicken Thighs
Olive Oil
1.5 cups white rice
4 cups water
1 packet powdered Ranch Dressing (I use the stuff in the Kosher section that doesn't have dairy in it)4 tsp. chicken bouillon
In a deep skillet, brown chicken thighs in a bit of olive oil - just enough to give them some color. Then pull them out and set aside. Put rice, water, ranch dressing, and bouillon. Mix around. Turn heat to high and bring to a boil stirring occasionally. Once it is at a boil, give it one more good stir and then put the chicken thighs back in the pan. Turn heat down to medium low and cover. Allow to simmer for 15 untouched. After 15 minutes, turn off the heat and let sit covered for a minimum of 5 more minutes.