Puerto Rican One-Pan Arroz con Pollo

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A flavorful one-pan dish combining tender chicken, aromatic rice, and a medley of vegetables, infused with sofrito and seasoned with Puerto Rican spices. This Puerto Rican-inspired one-pot recipe, ready in about 45 minutes, pairs chicken thighs, long-grain rice, onion 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

• 4 (6 oz each) chicken thighs
• 1 1/2 cups long-grain rice
• 1 large, diced onion
• 1, diced green bell pepper
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 2 tbsp sofrito mix
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups water
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5-7 minutes per side until golden brown and nearly cooked through. Remove and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp oil. Sauté onion, bell pepper, and celery for 5 minutes until softened. Stir in garlic, sofrito mix, oregano, salt, and pepper; cook for 2 minutes until fragrant.
3. Step 3: Add rice, stirring to coat with the mixture. Pour in water, bring to a boil, then reduce heat to low. Nestle chicken into the rice, cover, and simmer for 20-25 minutes until rice is tender and chicken is fully cooked. Let rest 5 minutes before serving.