One-Pot Chicken & Rice

One pot. One seasoning blend. A complete family meal. Tender chicken, fluffy rice, and colorful vegetables come together in a comforting, easy-to-make dish.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 1½ cups long-grain white rice
• 2 tsp La Esdrújula
• 1 cup diced onion and bell pepper mixture
• ¼ cup tomato sauce
• 2 cups water
• 1 tbsp olive oil
• Salt, to taste
• Optional: ½ cup frozen peas

Instructions

1. Coat the chicken with La Esdrújula and salt.
2. Heat olive oil in a large pot over medium-high heat. Cook chicken for 4–5 minutes, stirring.
3. Add the onion and bell pepper and cook for 2–3 minutes.
4. Add rice, tomato sauce, and water. Stir once, then bring to a boil.
5. Reduce heat to low, cover, and cook for 18–22 minutes, until rice is tender and liquid is absorbed. Add optional peas during the final 5 minutes. Ensure chicken reaches 165°F (74°C).
6. Remove from heat, keep covered for 5 minutes, then fluff the rice.

What makes it special

La Esdrújula gives both the chicken and rice a cohesive, aromatic base. Just add water—no packaged broth or separate herb-and-spice mixture required.

To serve

Enjoy with sliced avocado or a simple salad.

← Back to all La Esdrújula recipes