One-Pot Spiced Chicken and Rice with Tomato and Bell Pepper
A hearty one-pot meal featuring tender chicken simmered with fragrant spices, tomatoes, and bell peppers over fluffy rice. This latin american-inspired one pot ready in about 40 minutes pairs boneless skinless chicken thighs, long grain white rice, diced tomatoes 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 cup diced tomatoes
- 1 medium, diced red bell pepper
- 1 medium, finely chopped yellow onion
- 3, minced garlic cloves
- 2 cups chicken broth
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 lb boneless skinless chicken thighs, cut into 1-inch pieces, and cook for 5-6 minutes until lightly browned but not fully cooked.
- Step 2: Add 1 medium finely chopped yellow onion and 3 minced garlic cloves to the pot, sautéing for 3 minutes until fragrant and the onions are translucent.
- Step 3: Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until the spices release their aroma.
- Step 4: Add 1 cup diced tomatoes and 1 medium diced red bell pepper, stirring to combine, then pour in 2 cups chicken broth and 1 cup long grain white rice.
- Step 5: Bring the mixture to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
- Step 6: Remove from heat and fluff the rice with a fork. Stir in 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does One-Pot Spiced Chicken and Rice with Tomato and Bell Pepper 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 Spiced Chicken and Rice with Tomato and Bell Pepper?
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 Spiced Chicken and Rice with Tomato and Bell Pepper?
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 Spiced Chicken and Rice with Tomato and Bell Pepper 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 Spiced Chicken and Rice with Tomato and Bell Pepper?
Latin American 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.
