One-Pot Arroz con Pollo with Chicken and Bell Peppers

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

Tender chicken simmers in a vibrant tomato-bell pepper broth over perfectly cooked rice, infused with paprika and garlic for a comforting Puerto Rican classic. This Puerto Rican-inspired one-pot recipe, ready in about 50 minutes, pairs boneless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 lb boneless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 1, diced green bell pepper
• 1, diced red bell pepper
• 3 cloves, minced garlic
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 cup long-grain white rice
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb boneless chicken thighs, skin side down, and cook for 4-5 minutes per side until golden brown, then remove and set aside.
2. Step 2: In the same pot, add 1 medium diced yellow onion and cook for 3 minutes until softened. Add 1 diced green bell pepper, 1 diced red bell pepper, and 3 minced garlic cloves, and cook for 2 more minutes until fragrant.
3. Step 3: Stir in 1 can (14 oz) diced tomatoes, 1 cup chicken broth, 1 tsp paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and add 1 cup long-grain white rice, stirring to combine.
4. Step 4: Return the chicken thighs to the pot, nestling them into the rice. Cover and reduce heat to low. Simmer for 20-25 minutes until the rice is tender and the chicken is cooked through, checking occasionally to ensure the rice isn't drying out.
5. Step 5: Remove the chicken and set aside. Fluff the rice with a fork, then return the chicken to the pot. Stir in 2 tbsp chopped fresh cilantro and serve immediately.