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Caribbean Chicken and Rice

Caribbean Chicken and Rice: Quick One-Pan Tropical Bliss

Enjoy the vibrant flavors of Caribbean Chicken and Rice, a quick and easy one-pan dish perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner
Cuisine: Caribbean
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 tablespoons Olive Oil Enhances flavor and helps in browning the chicken; you can substitute with vegetable oil.
  • 1 pound Boneless Skinless Chicken Thighs Provides tenderness and flavor; chicken breast can be used for a leaner option.
  • 1 teaspoon Salt Boosts overall flavor; adjust to taste, especially if using broth with salt.
  • 1 teaspoon Black Pepper Adds mild heat and depth; freshly cracked is preferred for better flavor.
  • 1 teaspoon Garlic Powder Gives a rich, savory aroma; feel free to use fresh garlic instead—just use 2-3 cloves.
  • 1 teaspoon Onion Powder Contributes depth of flavor; you can omit it if allergic or use fresh onion.
  • 1 teaspoon Paprika Adds color and mild sweetness; use smoked paprika for a more dynamic flavor.
  • 1 teaspoon Cayenne Pepper (optional) Introduces heat; omit for a milder dish.
For the Veggies
  • 1 Medium Onion Offers a sweet flavor base when sautéed; shallots can be substituted for a milder taste.
  • 1 Red Bell Pepper Adds vibrant color and sweetness; substitute with any variety of bell peppers if desired.
  • 2 cloves Garlic (fresh) Further enhances flavor profile; mince just before cooking for the best results.
For the Rice
  • 1 cup Long-Grain White Rice Absorbs all the delightful flavors; quinoa or brown rice can be used for healthier options.
  • 1 can Diced Tomatoes (canned) Provides moisture and acidity; fresh tomatoes can be used but adjust the liquid accordingly.
  • 2 cups Chicken Broth Adds richness; swap for vegetable broth for a vegetarian option.
For Added Nutrients
  • 1 can Black Beans (canned) Incorporates protein and fiber; rinsing reduces the sodium content.
  • 1 cup Frozen Peas Contributes sweetness and color; fresh peas can be substituted after blanching.
For Finishing Touches
  • 1 bunch Fresh Cilantro (for garnish) Enhances presentation and adds freshness; omit if it's not your favorite.
  • 2 Lime Wedges Adds a bright citrus note; consider using key lime juice for an extra zing!

Equipment

  • large skillet

Method
 

Instructions for Caribbean Chicken and Rice
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers.
  2. Add the boneless skinless chicken thighs to the skillet. Season with salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Cook for 5–7 minutes until browned and fully cooked, then remove from skillet.
  3. In the same skillet, add diced onion and bell pepper. Sauté for 3–4 minutes until softened, then add minced garlic and cook for an additional minute.
  4. Stir in 1 cup of long-grain white rice, toasting for 1–2 minutes to enhance flavor.
  5. Pour in undrained diced tomatoes, chicken broth, and rinsed black beans. Return the chicken, stir to combine, and bring to a boil.
  6. Reduce heat to low, cover, and let simmer for 20 minutes to allow rice to cook and absorb flavors.
  7. After 20 minutes, stir in 1 cup of frozen peas, cover, and cook for an additional 5 minutes.
  8. Remove from heat, let sit covered for 5 minutes.
  9. Fluff rice with a fork, garnish with fresh cilantro, and serve with lime wedges.

Nutrition

Serving: 1plateCalories: 500kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 2500IUVitamin C: 80mgCalcium: 50mgIron: 3mg

Notes

Marinate chicken in lime juice and spices for at least 30 minutes for enhanced flavor. Adjust salt when using store-bought broth. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

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