One-Skillet Chicken and Bell Pepper Rice
A straightforward one-pan rice dish combining tender chicken, colorful bell peppers, and aromatic spices in a single skillet. Turmeric and paprika create warm, earthy flavors while tomato sauce adds subtle acidity. Serve this weeknight dinner hot from the pan with crusty bread or a simple salad. The method streamlines prep and cleanup by cooking everything together, making it ideal for busy families seeking quick, balanced meals.
Ingredients
- 1 onion, chopped into small cubes
- 1 red bell pepper, chopped into cubes
- 1 yellow bell pepper, chopped into cubes
- 1 green bell pepper, chopped into cubes
- 1 pinch black pepper
- ½ teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon sweet paprikasmoked paprika1:1spiceFull guide →
- 1 lb chicken breast, chopped into cubeschicken thighs1:1poultryFull guide →
- 14 tbsp tomato saucecrushed tomatoes1:1produceFull guide →
- 1 ½ cups white ricebrown rice1:1.2grainFull guide →
- 2 cups water
- oil, for cooking(optional)
Instructions
- 1
Heat oil in skillet over medium heat, add diced onion and bell peppers, stir and cook until softened.
- 2
Add black pepper, turmeric, salt, and paprika, stir constantly.
- 3
Add diced chicken breast, stir until spices coat evenly, cover and cook.
- 4
Add tomato sauce, stir, cover and cook.
- 5
Add rice, stir well, pour in water, stir until distributed, cover and cook.
- 6
Remove from heat and serve.
Tips
Cook rice uncovered if you prefer firmer texture, covered for softer. Check at 6 minutes to avoid mushy rice.
Prep all ingredients before starting; the fast cooking pace leaves no time for chopping mid-recipe.
Stir gently when adding rice to prevent breaking grains and ensure even spice distribution.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently on stovetop with splash of water or microwave covered.
Prep vegetables and dice chicken up to 8 hours ahead. Do not cook ahead; rice texture degrades significantly overnight.
Serve hot directly from skillet. Pair with plain yogurt, cucumber salad, pickled vegetables, or warm flatbread.
Common Mistakes
Skip stirring after adding rice to avoid clumping and ensure even water absorption.
Cover skillet during each stage to retain moisture and heat; uncovered rice will cook unevenly.
Use medium heat consistently; high heat burns bottom while top remains undercooked.
Substitutions
FAQ
Can I make this with ground chicken or turkey?
Yes, use 500g ground chicken or turkey and skip the cubing step. Brown it thoroughly in the oil before adding spices, breaking it into small pieces as it cooks. Final texture will be more uniform throughout.
What if my rice is still hard after 7 minutes?
Add more water in 50ml increments, cover, and cook 2-3 minutes longer. Rice variety and heat level affect timing. Taste at each interval to prevent mushiness.
Can I freeze leftovers?
Yes, freeze in airtight containers up to 2 months. Thaw in refrigerator overnight. Reheat on stovetop over low heat with a splash of water, stirring occasionally to restore moisture.