One-Pot Arroz con Pollo with Tomato and Bell Pepper

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

A comforting Puerto Rican classic featuring tender chicken simmered with rice in a vibrant tomato and bell pepper sofrito base. This Puerto Rican-inspired one-pot recipe, ready in about 65 minutes, pairs bone-in chicken thighs, onion, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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

• 1.5 pounds bone-in chicken thighs
• 1 large, finely diced onion
• 1, finely diced red bell pepper
• 1, finely diced green bell pepper
• 3 cloves, minced garlic
• 1 large, finely diced tomato
• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• to taste salt
• to taste black pepper
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: Pat chicken thighs dry and season with salt and black pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. Add chicken skin-side down and cook for 6-7 minutes per side until golden brown.
2. Step 2: Remove chicken and set aside. Add diced onion, red and green bell peppers, and minced garlic to the pot. Sauté for 4-5 minutes until softened and fragrant.
3. Step 3: Stir in diced tomato, dried oregano, and ground cumin. Cook for 2 minutes until tomato begins to break down.
4. Step 4: Add rice and stir to coat. Pour in chicken broth and return chicken thighs to the pot, nestling them into the rice.
5. Step 5: Bring to a simmer, reduce heat to low, cover tightly, and cook for 30-35 minutes until rice is tender and chicken is cooked through.
6. Step 6: Remove chicken, rest for 5 minutes, then fluff rice. Garnish with fresh parsley and serve with chicken and sauce.