One-Pan Chicken and Rice with Bell Peppers and Onions

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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.

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.

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