One-Pot Chicken and Rice with Bell Pepper and Tomato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Puerto Rican staple featuring tender chicken thighs simmered with rice, bell pepper, and tomato for a balanced, one-pot meal. This puerto rican-inspired chicken ready in about 55 minutes pairs olive oil, large, diced onion, green, diced 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 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: 20 min Cook: 35 min Serves 4 Puerto Rican cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat chicken thighs dry and season with salt and pepper. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add chicken, skin-side down, and cook for 5-7 minutes until golden brown. Flip and cook 3 more minutes, then remove and set aside.
  2. Step 2: Add remaining 1 tbsp olive oil to the pot, then add diced onion, bell pepper, and minced garlic. Sauté for 5 minutes until softened. Stir in tomato paste and cook for 1 minute, stirring constantly.
  3. Step 3: Add rice, oregano, cumin, and 1.5 cups chicken broth. Return chicken to pot, skin-side up. Bring to a simmer, cover, and reduce heat to low. Cook for 20-25 minutes until rice is tender and liquid is absorbed.
  4. Step 4: Remove from heat, cover, and let rest for 5 minutes before serving.

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Frequently asked questions

How long does One-Pot Chicken and Rice with Bell Pepper and Tomato take to make?

Total time is about 55 minutes (20 min prep + 35 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 Bell Pepper and Tomato?

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 olive oil from drying out.

Can I substitute ingredients in One-Pot Chicken and Rice with Bell Pepper and Tomato?

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 Bell Pepper and Tomato 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 Bell Pepper and Tomato?

Puerto Rican chicken 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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