One-Pot Arroz con Pollo with Achiote
A comforting Puerto Rican dish featuring tender chicken and rice cooked in a savory, aromatic broth with a hint of achiote. This puerto rican-inspired one pot ready in about 60 minutes pairs olive oil, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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
- 2 tbsp olive oil
- 4 bone-in, skin-on (about 1.5 lbs) chicken thighs
- 1 large, diced onion
- 3 cloves, minced garlic
- 1, diced red bell pepper
- 1, diced green bell pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 cup, chopped fresh cilantro
- 1/2 cup (optional) peas
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 4 bone-in, skin-on chicken thighs (about 1.5 lbs) with salt and pepper, then sear for 5-7 minutes per side until golden brown; remove and set aside.
- Step 2: Add 1 large diced onion, 3 minced garlic cloves, 1 diced red bell pepper, and 1 diced green bell pepper to the pot, sautéing for 3-4 minutes until softened and fragrant.
- Step 3: Stir in 1 cup long-grain white rice, 1 tsp ground cumin, and 1 tsp dried oregano, cooking for 1 minute until the rice is coated and lightly toasted.
- Step 4: Add 2 cups chicken broth and return the chicken to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until rice is tender and liquid is absorbed.
- Step 5: Stir in 1/2 cup chopped fresh cilantro and 1/2 cup peas (if using), then serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Arroz con Pollo with Achiote take to make?
Total time is about 60 minutes (15 min prep + 45 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-Pot Arroz con Pollo with Achiote?
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 olive oil from drying out.
Can I substitute ingredients in One-Pot Arroz con Pollo with Achiote?
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-Pot Arroz con Pollo with Achiote 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-Pot Arroz con Pollo with Achiote?
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
- ★★★★★
The achiote gave such a vibrant color and earthy depth I'd never achieved before! My family begged for seconds.
- ★★★★★
Easy one-pot magic! Served it for my parents' anniversary, and the achiote-infused rice was the star of the table.
- ★★★★☆
Loved the authentic flavor, but the rice absorbed too much liquid and stuck to the pot. Next time I'll reduce the water by 1/4 cup.
