Arroz con Pollo with Bell Peppers
A vibrant one-pot meal featuring tender chicken and rice simmered with bell peppers, garlic, and aromatic spices for a comforting Puerto Rican classic. This puerto rican-inspired chicken ready in about 55 minutes pairs bone-in chicken thighs, long-grain white rice, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
- 1.5 lbs bone-in chicken thighs
- 1 cup long-grain white rice
- 1 large yellow onion
- 1 green bell pepper
- 1 red bell pepper
- 3 garlic cloves
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1/2 cup chicken broth
- 1/2 cup tomato sauce
- 2 tbsp olive oil
- 1/4 cup white wine
- 2 cups water
- 1 bay leaf
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Pat chicken thighs dry and season with salt and pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat; sear chicken skin-side down for 5 minutes until golden, then flip and cook 3 minutes more. Remove and set aside.
- Step 2: Add remaining 1 tbsp olive oil to the pot, then sauté chopped onion and bell peppers for 5 minutes until softened and onions are translucent. Add minced garlic and cook 1 minute until fragrant.
- Step 3: Stir in dried oregano and cumin, then add rice, chicken broth, tomato sauce, and white wine. Bring to a simmer, then stir in water and bay leaf. Return chicken to pot, skin-side up.
- Step 4: Cover tightly, reduce heat to low, and simmer for 25-30 minutes until rice is tender and chicken reaches 165°F internal temperature.
- Step 5: Remove chicken and bay leaf, let rice rest 5 minutes, then fluff with a fork and serve with chicken on top.
Frequently asked questions
How long does Arroz con Pollo with Bell Peppers take to make?
Total time is about 55 minutes (20 min prep + 35 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 with Bell Peppers?
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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Arroz con Pollo with Bell Peppers?
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 with Bell Peppers 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 with Bell Peppers?
Puerto Rican chicken 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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
