Arroz con Pollo con Pimientos y Tomates

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

A vibrant one-pot rice dish with chicken, bell peppers, and juicy tomatoes, infused with aromatic spices. This puerto rican-inspired one pot ready in about 40 minutes pairs Chicken thighs, Basmati rice, Bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.4 (11 ratings) Prep: 15 min Cook: 25 min Serves 4 Puerto Rican cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry and season with salt and pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat, add chicken, and cook for 5 minutes per side until golden. Remove and set aside.
  2. Step 2: Add remaining 1 tbsp olive oil to skillet, sauté chopped onion and garlic for 2 minutes until soft. Add diced bell peppers and tomatoes, cook for 4 minutes until slightly softened.
  3. Step 3: Stir in rice, cumin, and chicken broth. Bring to a simmer, then return chicken to skillet. Cover and cook on low heat for 20 minutes until rice is tender and liquid absorbed.
  4. Step 4: Let rest covered for 5 minutes before serving.

Frequently asked questions

How long does Arroz con Pollo con Pimientos y Tomates take to make?

Total time is about 40 minutes (15 min prep + 25 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 Pimientos y Tomates?

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 chicken thighs from drying out.

Can I substitute ingredients in Arroz con Pollo con Pimientos y Tomates?

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 Pimientos y Tomates 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 Pimientos y Tomates?

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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