One-Pot Rice with Chicken and Sofrito

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

A comforting, hands-off meal where aromatic sofrito infuses chicken and rice with Puerto Rican flavors in a single pot. This Puerto Rican-inspired one-pot recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 and skinless, cut into 1-inch pieces chicken thighs
• 2 tbsp olive oil
• 1, finely chopped onion
• 3 cloves, minced garlic
• 1/2 cup, finely chopped bell pepper
• 1/2 cup tomato sauce
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 tsp dried oregano
• to taste salt
• to taste black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 lb chicken pieces and cook for 5 minutes, stirring occasionally, until golden brown on all sides.
2. Step 2: Add 1 chopped onion, 3 minced garlic cloves, and 1/2 cup chopped bell pepper. Cook for 5 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 1/2 cup tomato sauce, 1 cup long-grain rice, 2 cups chicken broth, 1 tsp dried oregano, and season with salt and black pepper to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.