Sautéed Chicken with Rice, Peas, and Bell Peppers
A vibrant one-pan meal with tender chicken, fluffy rice, and colorful vegetables, simmered to perfection in a savory broth. This puerto rican-inspired quick meals ready in about 40 minutes pairs olive oil, long-grain white rice, frozen peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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 and skinless, cut into 1-inch pieces chicken thighs
- 1 tbsp olive oil
- 1 cup long-grain white rice
- 1/2 cup frozen peas
- 1/2 cup, diced (mixed colors) bell peppers
- 1/2 cup chicken broth
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs (1 lb, boneless and skinless, cut into 1-inch pieces) and cook for 5-6 minutes until golden brown and cooked through, then remove and set aside.
- Step 2: In the same skillet, add the long-grain white rice (1 cup) and stir to coat. Add the chicken broth (1/2 cup) and diced bell peppers (1/2 cup, mixed colors), then bring to a simmer. Cover and cook for 15-18 minutes until rice is tender and liquid is absorbed.
- Step 3: Stir in the cooked chicken (1 lb), frozen peas (1/2 cup), salt (1/4 tsp), black pepper (1/4 tsp), and chopped parsley (2 tbsp). Cook for 2 more minutes until heated through and peas are tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Chicken with Rice, Peas, and Bell Peppers take to make?
Total time is about 40 minutes (15 min prep + 25 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 Rice, Peas, and Bell Peppers?
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 Rice, Peas, and Bell Peppers?
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 Rice, Peas, and Bell Peppers 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 Rice, Peas, and Bell Peppers?
Puerto Rican quick meals 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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
