One-Pot Mexican Chicken and Rice with Bell Peppers

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A vibrant one-pot meal combining tender chicken, fluffy rice, and sweet bell peppers, simmered with aromatic spices for a comforting weeknight dinner. This Mexican-inspired one-pot recipe, ready in about 45 minutes, pairs boneless skinless 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 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 boneless skinless chicken thighs
• 1 cup long-grain white rice
• 1 medium red bell pepper
• 1 medium green bell pepper
• 1 medium yellow onion
• 3 cloves minced garlic
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• for serving lime wedges

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Instructions

1. Step 1: Dice 1 medium red bell pepper, 1 medium green bell pepper, and 1 medium yellow onion into 1/2-inch pieces. Mince 3 garlic cloves finely. Set aside.
2. Step 2: Heat 2 tbsp olive oil in a large deep skillet or pot over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces. Cook for 5-6 minutes, stirring occasionally, until chicken is browned and opaque. Remove chicken and set aside.
3. Step 3: In the same pot, add the diced bell peppers, onion, and minced garlic. Sauté over medium heat for 4-5 minutes until vegetables soften and garlic is fragrant.
4. Step 4: Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Cook spices with vegetables for 1 minute to release aroma.
5. Step 5: Add 1 cup long-grain white rice to the pot and stir thoroughly to coat the rice with oil and spices. Cook for 2 minutes, stirring frequently.
6. Step 6: Pour in 2 cups chicken broth and return the browned chicken pieces to the pot. Bring to a boil, then reduce heat to low. Cover and simmer gently for 18-20 minutes until rice is tender and liquid absorbed.
7. Step 7: Remove from heat and let it rest covered for 5 minutes. Fluff the rice gently with a fork, then stir in 1/4 cup chopped fresh cilantro.
8. Step 8: Serve the dish hot with lime wedges on the side for squeezing over the top.