Chicken with peppers and onions over rice is just so fantastic. This restaurant is my favorite place to get chicken with peppers and onions over rice is or eat at home. I also like the chicken with broccoli and chicken pork fried rice but I don’t always have time to make it at home.
Chicken with peppers and onions over rice really is the perfect combination of ingredients. It’s easy to make, requires minimal prep time, and tastes great. What more could you ask for from a recipe?
Chicken & Peppers
Easy dinner in a pan? Count me in! You’ll need a good-sized pan with tall sides for all these antioxidant-rich peppers. And chicken stocks vary so taste for salt after the dish is cooked. It’s a family favorite. – Jenny Jones
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 4 servings
- 1 teaspoon olive oil
- 1/2 cup diced onion
- 1 clove garlic, minced
- 2 boneless chicken breasts, cut into 1-inch chunks
- 3 medium peppers (red, orange or green) cut 1/2-inch wide strips
- 1 1/4 cups long grain rice (Uncle Ben’s Converted)
- 1/4 teaspoon dried thyme leaves
- 2 cups chicken stock
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- pepper to taste
- In a large pan over med-high heat, sauté onion & garlic in oil for 1 minute.
- Add chicken pieces. Cook & stir for 1 minute to brown.
- Add peppers. Cook & stir for 1 minute.
- Add rice and thyme, cook & stir for 1 minute.
- Add stock, parsley, salt & pepper. Bring to a boil, then cover and simmer for 20 minutes.
- Remove from heat and let stand, covered, another 10 minutes so all the liquid gets absorbed. Taste for salt.
Chicken Bell Pepper Rice
Chicken Bell Pepper Rice is a quick and easy, simple ingredient dinner that’s colorful and moist thanks to those bright and delicious bell peppers
This dish was a hit in my house growing up. Why would it be? It’s so simple. But, something about how moist and simple it was just really worked. And I must say it’s pretty crazy how much flavor you can get from bell peppers!
Bell peppers are more than just bright colors and crunch!
Did you know in one bell pepper you get more Vitamin C than in an orange….253% of your daily value in ONE!!! I’m amazed every time I think about that because we should basically drink bell pepper juice or eat them exclusively for immunity! You know what else they’re packed with, Vitamin A! 75% of your daily value in just one! Anyway, I’ll calm down, but they’re so good for you, which is also what makes this dish great!
On to technique…
I’m really bad at telling you exactly how to cook rice with the perfect water measurement every time. Some people rinse, some soak, some do neither. When I try to follow “perfect recipes,” somehow it still doesn’t always work. That’s why using your eye to make sure there’s just enough water to cover the rice is usually a safe way to go. I prefer my rice a tad mushy, so I add a touch more water. If you add a bit too little, you can just add some more and keep cooking.
I know baked chicken dinners can some times seem easier, but this stove top version is just as easy and really yummy! If you want to add onions or other veggies, feel free! It’s a flexible dish that I’m sure would taste great either way! Plus, while you’re at it, try our One Pot Sweet Rice & Chicken, Chicken with Raisins & Rice and One Pot Chicken with Mushroom Rice!
Chicken Bell Pepper Rice
This moist and colorful chicken dish is easy and simple in its ingredients, but has a lot of fresh flavor! It’s the perfect weeknight meal!
Course: chicken dishes, easy dinner
Cuisine: American, Middle Eastern
Keyword: chicken, peppers, Rice
Servings: 4 people
Calories: 410 kcal
Author: Deana Kabakibi
- 1/2 pound chicken
- 4 tablespoons olive oil, divided
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 bell peppers, chopped (red, yellow & orange for color)
- 7 cloves garlic, pressed
- 1 cup rice
- In a large pot over medium-high heat, add 2 tablespoons olive oil. Allow to heat up for a min, then add chicken. Cook about 5 min, turning over half way through until golden.
- Add 1/2 cup water, salt and pepper. Cover with lid, bring the heat to low and allow to stew while you press the garlic and chop the bell peppers.
- In a medium-large skillet over medium-high heat, add 2 tablespoons olive oil and garlic. Cook for 1-2 min until fragrant but not brown.
- Add pepper to the garlic and cook for 5-7 min until slightly tender.
- Add the oil, garlic and peppers on top of the chicken. Top with 1 cup of rice.
- Add some more water (I added 1 cup bc I soaked my rice), just enough to come right above the rice, just grazing the top. Then add some more salt to taste, about 1/2-1 teaspoon.
- Once it begins to simmer, cover and cook on low for about 15-20 min. Once slightly cooled, top the pot with a plate and flip to serve.
Rice is always tricky because some people soak and some do not. So, the best way to do it is to cover the rice just enough to reach the top of it. If it ends up needing more water, you can always add a little.
Skillet Chicken and Rice with Peppers and Onions Recipe
I’m not going to deny that the inspiration for this dish came while eating a Chipotle bowl on a recent road trip. In fact, I’m glad that it did, because this is an easy and flavorful meal that I’ll definitely be making again.
I realize that the name of this column suggests that everything can be made in one skillet, and for the most part it can…with one exception. After you sear the chicken, you’ll have to take it out and set it aside while you cook the peppers, so you’ll technically be dirtying two plates. I personally think it’s worth it and still makes for a very easy dinner—you basically just put everything in the skillet and let it cook relatively undisturbed. You could always skip the chicken to make it a true one-skillet vegetarian dish, but that’s up to you.
With that caveat aside, I’d also recommend a generous squeeze of lime on the rice and chicken—it delivers a nice bite of acid that’s really necessary to round out the meal. I personally think some sliced avocado would be an ideal addition; it brings a creaminess to the dish that would be especially vital should you opt to leave out the chicken.
Note: You can also use chicken legs or a combination of chicken parts for this recipe.
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- 4 skin-on bone-in chicken thighs (about 1 ½ pounds)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 green bell peppers, seeded and thinly sliced
- 1 red onion, thinly sliced
- ½ jalapeño pepper, finely chopped
- 1 tablespoon dried oregano
- 1 ½ cups basmati or other long-grain rice
- 1 (15-oz) can black beans, drained and rinsed
- 2 cups fresh, frozen, or canned corn kernels, rinsed and drained
- 3 cups water or homemade or store-bought low-sodium chicken stock
- 1 cup grated cheddar or Monterey Jack cheese
- ½ cup picked cilantro leaves
- Lime wedges, for serving
- Season the chicken all over with salt and pepper. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken, skin-side down and cook without moving until well browned, 7 to 9 minutes, flip and cook until browned on the other side, 3 to 4 minutes.
- Remove the chicken and place on a plate. Pour off fat until 1 tablespoon remains. In the same skillet, add the peppers, onion, and jalapeno with a pinch of salt. Cook, stirring, until softened, 3 to 4 minutes.
- Add the oregano and cook until fragrant, about 30 seconds, then add the rice, beans, corn, and water or broth. Nestle the chicken back on top and bring the liquid to a boil and then lower the heat to maintain a gentle simmer. Cover and cook until the rice and chicken are finished cooking, 15 to 20 minutes. Top with the cheese and cilantro and serve with lime wedges.