One-Pot Caribbean Chicken and Rice with Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A vibrant one-pot dish combining tender chicken thighs with aromatic rice, colorful bell peppers, and Caribbean spices for a hearty, flavorful meal. This caribbean-inspired one pot ready in about 55 minutes pairs bone-in chicken thighs, long grain white rice, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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

• 6 pieces bone-in chicken thighs
• 1 1/2 cups long grain white rice
• 1 medium, diced red bell pepper
• 1 medium, diced green bell pepper
• 1 medium, diced yellow bell pepper
• 1 medium, finely chopped onion
• 4 cloves, minced garlic cloves
• 3 cups chicken broth
• 3 tbsp olive oil
• 1 tsp ground allspice
• 1 tsp dried thyme
• 1 tsp paprika
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 stalks, sliced thin scallions
• 1 tbsp fresh lime juice

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, 1 tsp paprika, and 1 tsp ground allspice. Add the chicken thighs skin side down and sear for 5-6 minutes until golden brown and crisp, then flip and sear the other side for 4 minutes. Remove and set aside.
2. Step 2: In the same pot, add 1 medium finely chopped onion and 4 minced garlic cloves. Sauté over medium heat for 3-4 minutes until fragrant and translucent.
3. Step 3: Add 1 medium each diced red, green, and yellow bell peppers to the pot. Cook for 5 minutes until softened and the edges begin to caramelize.
4. Step 4: Stir in 1 1/2 cups long grain white rice and toast it with vegetables for 2 minutes, stirring constantly until rice is coated and slightly translucent at edges.
5. Step 5: Pour in 3 cups chicken broth and 1 tbsp fresh lime juice, scraping the bottom to release any browned bits. Nestle the seared chicken thighs back on top of the rice mixture.
6. Step 6: Bring to a boil, then reduce heat to low and cover pot with a tight-fitting lid. Simmer gently for 20-25 minutes until rice is cooked through and chicken reaches an internal temperature of 165°F.
7. Step 7: Remove from heat and let rest covered for 5 minutes. Garnish with 2 sliced scallions before serving.