Sautéed Chicken with Citrus and Spiced Puerto Rican Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Seared to golden perfection paired with flavorful Puerto Rican-style yellow rice infused with citrus and spices. This latin american-inspired chicken ready in about 50 minutes pairs about 6 oz each chicken breasts, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 35 min Serves 4 Latin American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 chicken breasts and season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, and 1 tsp dried oregano. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sauté chicken for 5-6 minutes per side until golden and cooked through, reaching 165°F internal temperature. Remove and rest.
  2. Step 2: In the same skillet, add 1 tbsp olive oil. Sauté 4 minced garlic cloves, 1 diced yellow onion, and 1 diced green bell pepper over medium heat for 4-5 minutes until softened and fragrant.
  3. Step 3: Stir in 1 1/2 cups long grain rice and cook for 2 minutes, coating grains with oil and aromatics. Add 1/2 cup tomato sauce, 3 cups chicken broth, 2 tbsp fresh lime juice, and 1 tsp orange zest; bring to a boil.
  4. Step 4: Reduce heat to low, cover, and simmer rice mixture for 18-20 minutes until liquid is absorbed and rice is tender. Remove from heat and fluff with a fork, then stir in 1/4 cup chopped fresh cilantro.
  5. Step 5: Serve the sliced chicken breasts atop the citrus-spiced Puerto Rican rice for a balanced and flavorful meal.

Frequently asked questions

How long does Sautéed Chicken with Citrus and Spiced Puerto Rican Rice take to make?

Total time is about 50 minutes (15 min prep + 35 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 Sautéed Chicken with Citrus and Spiced Puerto Rican Rice?

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 Sautéed Chicken with Citrus and Spiced Puerto Rican Rice?

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 Sautéed Chicken with Citrus and Spiced Puerto Rican Rice 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 Sautéed Chicken with Citrus and Spiced Puerto Rican Rice?

Latin American chicken 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.

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