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One-Pot Chicken and Rice – The Ultimate Arroz Con Pollo–Inspired Dinner for Busy Nights

One-Pot Chicken and Rice

This One-Pot Chicken and Rice is a comforting, flavorful dish inspired by Arroz Con Pollo. It’s easy to prepare, packed with juicy chicken thighs, fragrant rice, and colorful vegetables—all simmered together in one pan for the ultimate weeknight dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Latin American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken thighs bone-in or boneless, skin-on preferred
  • 1.5 cups long-grain white rice or jasmine rice
  • 1 onion diced
  • 1 bell pepper any color, diced
  • 2 cloves garlic minced
  • 1 cup frozen peas and carrots
  • 3 cups chicken broth
  • 2 tbsp olive oil
  • 1 lemon juice and zest
Spices
  • 1 tsp paprika
  • 0.5 tsp turmeric
  • 1 tsp cumin
  • 0.5 tsp oregano
  • 1 tsp garlic powder
  • to taste salt and pepper

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. Season the chicken thighs generously with salt, pepper, and half of the spices. Sear in olive oil over medium-high heat until golden brown. Remove and set aside.
  2. In the same pot, sauté onions, garlic, and bell pepper until softened and fragrant.
  3. Add the rice and toast lightly for 1–2 minutes in the vegetable mixture.
  4. Pour in the chicken broth, add the remaining spices, peas, carrots, lemon juice and zest. Stir to combine.
  5. Place the seared chicken back on top of the rice. Cover and simmer on low heat for 25–30 minutes, until the rice is fluffy and the chicken is cooked through.
  6. Garnish with fresh parsley or cilantro before serving. Optional: Add lemon slices or a drizzle of olive oil.

Notes

This dish is perfect for meal prep, and you can easily swap veggies or spices depending on what you have. Try variations like Mediterranean, Moroccan, or creamy styles to keep things exciting.