One-Pot Chicken and Rice with Annatto

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

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 recipe, ready in about 55 minutes, pairs chicken thighs, onion, 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.

Ingredients

• 2 lbs, bone-in, skin-on chicken thighs
• 1 large, finely chopped onion
• 2 cloves, minced garlic
• 1/4 cup annatto seeds
• 2 cups long-grain white rice
• 4 cups chicken broth
• 1, diced red bell pepper
• 1, diced green bell pepper
• 1/4 cup olive oil
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

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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.