Tomato-Bell Pepper Arroz con Pollo
Tender chicken and rice simmered in a rich tomato and bell pepper sauce, infused with Puerto Rican sofrito flavors. This puerto rican-inspired chicken ready in about 60 minutes pairs tablespoons olive oil, large, finely chopped onion, minced garlic 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.
Ingredients
- 1.5 pounds, skin-on and bone-in chicken thighs
- 2 tablespoons olive oil
- 1 large, finely chopped onion
- 2 medium (1 red, 1 green), diced bell peppers
- 3 cloves, minced garlic
- 1 cup, rinsed long-grain white rice
- 2 cups chicken broth
- 1/2 cup tomato sauce
- 1/4 teaspoon dried oregano
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Season chicken thighs with salt and pepper, then brown on both sides for 4-5 minutes until golden; remove and set aside.
- Step 2: Add chopped onion and bell peppers to the pot; cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- Step 3: Add rinsed rice, tomato sauce, chicken broth, and dried oregano. Stir to combine, return chicken to the pot, and bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes until rice is tender and chicken is cooked through.
Frequently asked questions
How long does Tomato-Bell Pepper Arroz con Pollo take to make?
Total time is about 60 minutes (20 min prep + 40 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 Tomato-Bell Pepper Arroz con Pollo?
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 tablespoons olive oil from drying out.
Can I substitute ingredients in Tomato-Bell Pepper Arroz con Pollo?
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 Tomato-Bell Pepper Arroz con Pollo 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 Tomato-Bell Pepper Arroz con Pollo?
Puerto Rican 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.
