Arroz con Pollo con Pimiento Rojo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant one-pot meal featuring chicken, rice, and red bell pepper simmered in a savory broth with aromatic spices. This puerto rican-inspired one pot ready in about 45 minutes pairs Chicken thighs, bone-in, skin-on, White rice (long grain), Red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Puerto Rican cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 12 oz chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large pot over medium-high heat. Add chicken and cook for 5 minutes per side until golden brown. Remove and set aside.
  2. Step 2: Add 1/2 cup diced red bell pepper and 1/2 cup diced onion to the pot. Cook for 5 minutes until softened. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
  3. Step 3: Add 1 cup white rice, 1/4 cup sofrito, 1/4 cup tomato sauce, 2 cups chicken broth, 1 tsp dried oregano, and 1/2 tsp ground cumin. Stir well to combine.
  4. Step 4: Return chicken to the pot, cover with a lid, and simmer on low heat for 25 minutes until rice is tender and liquid is absorbed.
  5. Step 5: Remove lid and let rest for 5 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Arroz con Pollo con Pimiento Rojo take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Arroz con Pollo con Pimiento Rojo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white rice (long grain) from drying out.

Can I substitute ingredients in Arroz con Pollo con Pimiento Rojo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Arroz con Pollo con Pimiento Rojo for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Arroz con Pollo con Pimiento Rojo?

Puerto Rican one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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