One-Pot Chicken and Rice with Annatto

By · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs simmered with aromatic rice, bell peppers, and vibrant annatto seeds for a comforting Puerto Rican favorite. This puerto rican-inspired one pot ready in about 55 minutes pairs bone-in, skin-on chicken thighs, large, finely chopped onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.

Prep: 15 min Cook: 40 min Serves 4 Puerto Rican cuisine 600 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1/4 cup olive oil in a large Dutch oven over medium-high heat until shimmering. Add 2 lbs bone-in, skin-on chicken thighs, skin-side down, and cook for 5 minutes until golden brown, then flip and cook for 3 more minutes until crisp.
  2. Step 2: Add 1 large finely chopped onion and 2 minced garlic cloves, stirring for 2 minutes until fragrant. Stir in 1/4 cup annatto seeds, 1 diced red bell pepper, and 1 diced green bell pepper, cooking for 3 minutes until peppers soften and aroma fills the kitchen.
  3. Step 3: Add 2 cups long-grain white rice, 1 tsp dried thyme, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper, stirring constantly for 1 minute until rice is toasted.
  4. Step 4: Pour in 4 cups chicken broth and add 1 bay leaf. Bring to a gentle simmer, nestle chicken thighs back into the pot skin-side up, cover, and reduce heat to low. Simmer for 30 minutes until rice is tender and chicken reaches 165°F.
  5. Step 5: Carefully remove chicken and discard bay leaf. Let rice rest covered for 5 minutes, then fluff with a fork. Serve chicken on top of rice.

Equipment for this recipe

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Frequently asked questions

How long does One-Pot Chicken and Rice with Annatto take to make?

Total time is about 55 minutes (15 min prep + 40 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 Chicken and Rice with Annatto?

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 large, finely chopped onion from drying out.

Can I substitute ingredients in One-Pot Chicken and Rice with Annatto?

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 Chicken and Rice with Annatto 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 Chicken and Rice with Annatto?

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.

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