Easy Red Pepper Food – 30-Minute One-Pan Dinner

Red Pepper Food is a dish I developed to answer a common problem: how to make a hearty, flavorful dinner without spending hours in the kitchen or using a dozen pots. This recipe combines roasted red peppers, chicken, and rice in a single skillet, creating a balanced meal with minimal cleanup.

The technique is straightforward: sear the chicken, sauté aromatics, then simmer everything with rice and stock until the rice absorbs the liquid and becomes tender. The red peppers add a sweet, smoky depth that pairs well with the savory chicken and herbs.

I’ve tested this recipe with both fresh and jarred red peppers; both work, but jarred peppers save time. The key is to drain them well to avoid excess liquid, which would make the rice mushy.

About the Ingredients

1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes

Chicken breast is lean and cooks quickly. For a juicier option, use thighs; just increase cook time by 2-3 minutes.

2 tablespoons olive oil

Use extra-virgin for better flavor. If you have a neutral oil like canola, it works too, but adds less taste.

1 medium onion, diced

Yellow or white onion works. If you only have red onion, it will be slightly sweeter but fine.

3 cloves garlic, minced

Fresh garlic is best; if using jarred, use 1 teaspoon.

1 cup (200g) long-grain white rice

Basmati or jasmine also work. Avoid instant rice, as it will overcook.

1 cup (240ml) chicken broth

Low-sodium broth is recommended to control salt. Vegetable broth works for a vegetarian version.

1 cup (240ml) water

Plain water helps cook the rice without making it too rich.

1 cup (150g) roasted red peppers, drained and chopped

Use jarred roasted peppers for convenience. If using fresh, roast them under a broiler until charred, then peel.

1 teaspoon smoked paprika

Smoked paprika adds a subtle smokiness. Regular paprika works, but you’ll miss the smoky note.

1/2 teaspoon dried oregano

Dried oregano is fine; if you have fresh, use 1 tablespoon chopped.

1/4 teaspoon cayenne pepper (optional)

Omit for a mild version, or add more for extra heat.

Salt and black pepper to taste

Season at the end to control sodium.

Tips & Tricks

• To avoid mushy rice, ensure the pan is not too crowded and the liquid is fully absorbed before covering. Use a tight-fitting lid.
• If you're using jarred peppers, drain them thoroughly and pat dry with paper towels to remove excess moisture.
• For even cooking, cut chicken into uniform 1-inch cubes. Smaller pieces cook faster but can dry out.

Step-by-Step Instructions

1. Sear the Chicken

Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken cubes in a single layer; season with salt and pepper. Cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove and set aside.

2. Sauté Aromatics

In the same skillet, add onion and cook over medium heat (350°F/175°C) for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.

3. Toast the Rice

Add rice and stir to coat with oil. Cook for 2 minutes, stirring frequently, until rice is slightly translucent and nutty.

4. Add Liquids and Seasonings

Pour in chicken broth and water. Stir in smoked paprika, oregano, and cayenne (if using). Bring to a simmer over medium-high heat (400°F/200°C).

5. Incorporate Peppers and Chicken

Stir in roasted red peppers and the seared chicken. Reduce heat to low (200°F/95°C), cover, and simmer for 15-18 minutes, until liquid is absorbed and rice is tender.

6. Fluff and Rest

Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and adjust seasoning with salt and pepper.

Delicious Variations

Vegetarian

Replace chicken with chickpeas or tofu and use vegetable broth. Add extra peppers for more color.

Spicy

Increase cayenne to 1/2 teaspoon or add a chopped jalapeño with the onion.

Cheesy

Stir in 1/2 cup shredded cheddar or Parmesan after cooking, until melted.

How to Store Red Pepper Food

Frequently Asked Questions

Try this Red Pepper Food tonight and see how easy a one-pan dinner can be. If you like it, share your results in the comments below. Invest in your knowledge.

Red Pepper Food

Red Pepper Food is a savory one-pan dinner with roasted red peppers, chicken, and rice, ready in 30 minutes.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time4Servings285 kcalCalories

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🧂 Ingredients

• 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup (200g) long-grain white rice
• 1 cup (240ml) chicken broth
• 1 cup (240ml) water
• 1 cup (150g) roasted red peppers, drained and chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste

📋 Instructions

1. 1Sear the Chicken — Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add chicken cubes in a single layer; season with salt and pepper. Cook for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Remove and set aside.
2. 2Sauté Aromatics — In the same skillet, add onion and cook over medium heat (350°F/175°C) for 3-4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
3. 3Toast the Rice — Add rice and stir to coat with oil. Cook for 2 minutes, stirring frequently, until rice is slightly translucent and nutty.
4. 4Add Liquids and Seasonings — Pour in chicken broth and water. Stir in smoked paprika, oregano, and cayenne (if using). Bring to a simmer over medium-high heat (400°F/200°C).
5. 5Incorporate Peppers and Chicken — Stir in roasted red peppers and the seared chicken. Reduce heat to low (200°F/95°C), cover, and simmer for 15-18 minutes, until liquid is absorbed and rice is tender.
6. 6Fluff and Rest — Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and adjust seasoning with salt and pepper.

👨‍🍳 Chef's Note: For a smokier flavor, use fire-roasted peppers and a pinch of liquid smoke.

Servings: 4

Cuisine: American

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Lucas Fernandez
Lucas covers personal finance and investing for beginners, breaking down complex topics into simple, relatable concepts. He focuses on practical strategies for saving, budgeting, and building wealth without hype.