One-Pot Mexican Chicken and Rice with Bell Peppers
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 ready in about 45 minutes pairs boneless skinless chicken thighs, long-grain white rice, medium 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 8: Serve the dish hot with lime wedges on the side for squeezing over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Mexican Chicken and Rice with Bell Peppers take to make?
Total time is about 45 minutes (15 min prep + 30 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 Mexican Chicken and Rice with Bell Peppers?
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 long-grain white rice from drying out.
Can I substitute ingredients in One-Pot Mexican Chicken and Rice with Bell Peppers?
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 Mexican Chicken and Rice with Bell Peppers 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 Mexican Chicken and Rice with Bell Peppers?
Mexican 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.
