One-Pot Chicken and Rice with Tomato-Bell Pepper Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A fragrant, one-pot meal of tender chicken thighs and rice simmered in a tomato-bell pepper broth with aromatic herbs. This puerto rican-inspired chicken ready in about 65 minutes pairs Chicken thighs, Olive oil, medium, diced Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lb Chicken thighs
• 2 tbsp Olive oil
• 1 medium, diced Yellow onion
• 3 cloves, minced Garlic
• 1/2 medium, diced Green bell pepper
• 1 medium, diced Tomato
• 2 cups Chicken broth
• 1 cup Long-grain rice
• 1 tsp Smoked paprika
• 1/2 tsp Dried oregano
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 tbsp Lemon juice
• 2 tbsp, chopped Fresh parsley

Instructions

1. Step 1: Pat chicken thighs dry, season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Add chicken, skin-side down, and cook for 6 minutes until golden; flip and cook 3 more minutes. Remove chicken and set aside.
2. Step 2: Add diced onion to the pot and cook for 4 minutes until softened. Stir in minced garlic and diced bell pepper, cook for 2 minutes until fragrant. Add diced tomato, smoked paprika, dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 3 minutes.
3. Step 3: Return chicken to the pot, add 2 cups chicken broth and 1 cup rice. Bring to a simmer, then reduce heat to low, cover, and cook for 28 minutes until rice is tender and chicken is cooked through.
4. Step 4: Remove chicken, slice, and return to the pot. Stir in 1 tbsp lemon juice and 2 tbsp chopped parsley. Cover and let rest 5 minutes before serving.