One-Pot Spicy Chicken and Tomato Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A hearty one-pot meal combining tender chicken thighs simmered with aromatic spices and vibrant tomato-infused rice. This international-inspired one pot ready in about 50 minutes pairs bone-in chicken thighs, long grain rice, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 1.5 lbs bone-in chicken thighs
• 1.5 cups long grain rice
• 1 can (14.5 oz) diced tomatoes
• 2.5 cups chicken broth
• 3 tbsp olive oil
• 1 medium, finely chopped onion
• 4 minced garlic cloves
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1.5 lbs bone-in chicken thighs seasoned with 1 tsp salt and 1/2 tsp black pepper, searing each side for 4 minutes until golden brown, then remove and set aside.
2. Step 2: In the same pot, add 1 medium finely chopped onion and 4 minced garlic cloves; sauté over medium heat for 3-4 minutes until soft and fragrant.
3. Step 3: Stir in 2 tsp smoked paprika, 1 tsp ground cumin, and 1/2 tsp red pepper flakes, cooking for 1 minute until spices bloom.
4. Step 4: Add 1.5 cups long grain rice and toast it with the spices for 2 minutes, stirring frequently.
5. Step 5: Pour in 1 can (14.5 oz) diced tomatoes with juices and 2.5 cups chicken broth, scraping any browned bits from the bottom.
6. Step 6: Return the chicken thighs to the pot, nestling them into the rice mixture. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes until rice is tender and chicken is cooked through.
7. Step 7: Remove from heat, let rest covered for 5 minutes, then fluff rice with a fork and sprinkle 1/4 cup chopped fresh parsley before serving.