Cilantro-Lime Arroz con Pollo

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A vibrant one-pot chicken and rice dish infused with fresh cilantro, zesty lime, and aromatic sofrito, perfect for weeknight dinners. This Puerto Rican-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, chicken broth, long-grain rice 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.

Ingredients

• 12 ounces chicken thighs
• 1 cup chicken broth
• 1 cup long-grain rice
• 1/2 cup onion
• 1/2 cup bell pepper
• 3 cloves garlic
• 2 tablespoons olive oil
• 1/4 cup cilantro
• 1 lime
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 12 ounces boneless chicken thighs and cook for 5 minutes per side until golden brown.
2. Step 2: Add 1/2 cup chopped onion, 1/2 cup chopped bell pepper, and 3 minced garlic cloves. Sauté for 3 minutes until fragrant.
3. Step 3: Stir in 1 cup long-grain rice, 1 cup chicken broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a rolling boil.
4. Step 4: Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
5. Step 5: Remove lid, fluff rice with a fork, then stir in 1/4 cup chopped cilantro and the juice of 1 lime until well combined and fragrant.