Arroz con Pollo de Horno
A one-pan oven-baked version of Puerto Rican arroz con pollo with tender chicken, rice, and vibrant peppers. This puerto rican-inspired one pot ready in about 55 minutes pairs boneless chicken breasts, long-grain rice, frozen mixed 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.
Ingredients
- 1 lb boneless chicken breasts
- 1.5 cups long-grain rice
- 1 cup frozen mixed peppers
- 2 cups chicken broth
- 1 medium, diced onion
- 3 garlic cloves
- 1 tsp dried oregano
- 2 tbsp olive oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Season chicken with 1/2 tsp oregano and salt. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat, add chicken, and sear for 4 minutes per side until golden brown.
- Step 2: Remove chicken and set aside. Add onion and garlic to the skillet, cook for 3 minutes until softened. Stir in rice and cook for 2 minutes until coated with oil.
- Step 3: Add frozen peppers, remaining 1 tsp oregano, and chicken broth. Stir until combined, then return chicken to the skillet.
- Step 4: Cover with foil and bake for 35 minutes until rice is tender and liquid is absorbed. Uncover and bake for 5 more minutes to crisp the top slightly.
- Step 5: Let rest for 5 minutes before serving, fluffing rice with a fork.
Frequently asked questions
How long does Arroz con Pollo de Horno take to make?
Total time is about 55 minutes (15 min prep + 40 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 de Horno?
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 boneless chicken breasts from drying out.
Can I substitute ingredients in Arroz con Pollo de Horno?
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 de Horno 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 de Horno?
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.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
