One-Pot Arroz con Pollo with Tomato and Bell Pepper
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 ready in about 65 minutes pairs pounds bone-in chicken thighs, large, finely diced onion, finely diced 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
Instructions
- 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.
- 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.
- Step 3: Stir in diced tomato, dried oregano, and ground cumin. Cook for 2 minutes until tomato begins to break down.
- Step 4: Add rice and stir to coat. Pour in chicken broth and return chicken thighs to the pot, nestling them into the rice.
- 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.
- Step 6: Remove chicken, rest for 5 minutes, then fluff rice. Garnish with fresh parsley and serve with chicken and sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Arroz con Pollo with Tomato and Bell Pepper take to make?
Total time is about 65 minutes (20 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 Tomato and Bell Pepper?
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 pounds bone-in chicken thighs from drying out.
Can I substitute ingredients in One-Pot Arroz con Pollo with Tomato and Bell Pepper?
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 Tomato and Bell Pepper 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 Tomato and Bell Pepper?
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
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
