One-Pot Spicy Chicken and Rice with Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vibrant one-pot meal combining tender chicken thighs and colorful bell peppers simmered in a spicy tomato-infused rice base. This latin american-inspired one pot 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, diced red bell pepper
• 1 medium, diced yellow bell pepper
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 14 oz can diced tomatoes
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into 2-inch pieces and season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper. Sear chicken for 4-5 minutes until golden on all sides but not fully cooked, then remove and set aside.
2. Step 2: In the same skillet, add 1 medium finely chopped onion and sauté for 3-4 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Stir in 1 cup long grain white rice and toast it with the onion and garlic for 2 minutes, stirring frequently to coat the rice with oil.
4. Step 4: Pour in 14 oz canned diced tomatoes with their juices and 2 cups chicken broth, scraping any browned bits from the pan. Return the chicken to the pot along with 1 diced red bell pepper and 1 diced yellow bell pepper.
5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
6. Step 6: Remove from heat and let sit covered for 5 minutes. Fluff rice gently with a fork and sprinkle 2 tbsp chopped fresh cilantro over the top before serving.