One-Pot Rice with Chicken and Sofrito
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 ready in about 40 minutes pairs olive oil, finely chopped onion, minced garlic 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.
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
Instructions
- 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.
- 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.
- 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.
Frequently asked questions
How long does One-Pot Rice with Chicken and Sofrito take to make?
Total time is about 40 minutes (10 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 Rice with Chicken and Sofrito?
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 Rice with Chicken and Sofrito?
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 Rice with Chicken and Sofrito 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 Rice with Chicken and Sofrito?
Puerto Rican 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.
What others are saying
- ★★★★★
Easy and delicious, perfect for weeknights.
- ★★★★★
This was a hit with my family! The sofrito really made the dish come alive.
- ★★★★☆
Great recipe, but took longer than expected to cook.
