Sofrito Rice and Chicken
Flavorful rice cooked with a Puerto Rican sofrito base of sautéed aromatics, chicken, and herbs for a fragrant one-pot meal. This puerto rican-inspired mexican ready in about 40 minutes pairs long-grain rice, chicken broth, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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 cup long-grain rice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 1, finely chopped green bell pepper
- 2 cloves, minced garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 pound, boneless skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 chopped onion, 1 chopped green bell pepper, and 2 minced garlic cloves. Sauté for 5 minutes until softened and fragrant.
- Step 2: Add 1/2 teaspoon ground cumin and 1/2 teaspoon dried oregano, stirring for 1 minute until aromatic.
- Step 3: Add 1 pound chicken pieces, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring occasionally, until the chicken is lightly browned.
- Step 4: Stir in 1 cup rice and 2 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
Frequently asked questions
How long does Sofrito Rice and Chicken 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 Sofrito Rice and Chicken?
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 long-grain rice from drying out.
Can I substitute ingredients in Sofrito Rice and Chicken?
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 Sofrito Rice and Chicken 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 Sofrito Rice and Chicken?
Puerto Rican mexican 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
- ★★★★★
This recipe brought back memories of my abuela's kitchen! The sofrito flavor is perfect for the rice and chicken.
- ★★★★★
Made this for my family dinner and they loved it! The sofrito base is spot on for Puerto Rican comfort food.
- ★★★★☆
Tasty, but the rice was a bit dry. Next time I'll add more broth.
