One-Pan Chicken and Rice with Bell Peppers and Onions

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

Tender chicken thighs simmered in a vibrant sofrito base with perfectly cooked rice, bell peppers, and onions for a simple yet deeply flavorful weeknight dinner. This puerto rican-inspired one pot ready in about 45 minutes pairs chicken thighs, olive oil, onion 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.

★ 4.3 (12 ratings) 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: Pat chicken thighs dry with paper towels and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Add chicken thighs skin-side down and cook for 5 minutes until golden brown, then flip and cook for 3 more minutes. Remove chicken and set aside.
  2. Step 2: Add diced onion and bell pepper to the Dutch oven. Sauté for 5 minutes until softened. Stir in minced garlic and 2 tbsp tomato paste, cooking for 1 minute until fragrant and tomato paste darkens slightly.
  3. Step 3: Return chicken to the pot, add 1 cup chicken broth and 1 cup white rice. Stir to combine, ensuring rice is submerged. Bring to a gentle simmer, cover, and reduce heat to low. Cook for 20 minutes, or until rice is tender and liquid is absorbed.
  4. Step 4: Remove lid and let rice sit for 5 minutes to steam. Fluff with a fork, stir in 2 tbsp chopped cilantro, and serve immediately.

Frequently asked questions

How long does One-Pan Chicken and Rice with Bell Peppers and Onions 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 One-Pan Chicken and Rice with Bell Peppers and Onions?

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 One-Pan Chicken and Rice with Bell Peppers and Onions?

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 One-Pan Chicken and Rice with Bell Peppers and Onions 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 One-Pan Chicken and Rice with Bell Peppers and Onions?

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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