Cuban-Inspired Baked Chicken with Sweet Peppers & Yellow Rice | Cuban Arroz Con Pollo

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This vibrant, comforting dish combines tender cubes of seasoned chicken breast with sweet bell peppers and fragrant yellow rice. Inspired by classic Cuban flavors, it’s an easy, colorful meal perfect for weeknights or casual entertaining.

Serves: 4

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 ½ teaspoons ground cumin

• 1 teaspoon dried oregano

• ¾ teaspoon salt

• ½ teaspoon black pepper

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium sweet onion, thinly sliced

• 1 cup long-grain white rice | Jasmine | Basmati

• 1 3/4 cups chicken broth (preferably low-sodium)

• ½ teaspoon ground turmeric or a pinch of saffron threads

• 1 cup of peas

Instructions

1. Preheat the oven

Preheat oven to 375°F (190°C).

2. Season the Chicken + Brown in Dutch Oven

Cube the chicken breasts and season with salt and pepper. Over medium heat, melt butter and oil. Brown chicken - about 10 minutes total. Set chicken aside.

3. Cook Peppers + Onions + Garlic

Spread the sliced bell peppers and onion in your pan with leftover drippings and oils . Saute until tender and lightly caramelized. Once cooked, add garlic and cook until fragrant - about 1 minute longer.

4. Add Seasonings

Stir in the seasonings - turmeric, cumin, oregano salt to taste, and add your rice. Mix for about 30 seconds until spices have browned. Then add your chicken broth and mix together.

5. Cook Rice

Bring to a boil and then remove from heat and gently add your chicken pieces back into your pot evenly. Cover, and bake in the oven for 20- 25 minutes, until the liquid is absorbed and the rice is fluffy.

6. Add Peas + Serve

Once cooked, incorporate peas into the hot mixture. Finish with fresh herbs or squeeze of citrus if desired.

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Tips & Variations

• Add ½ cup sliced green olives for a more traditional Cuban twist

• Serve with black beans, avocado, or fried plantains for a complete meal

I served mine with a side of coleslaw (extra pepper) and a beautiful buttered baguette!