Cuban One-Pot Chicken and Yellow Rice (No Pork)

Ingredients

• Up to 1½ teaspoonsCanola oil
• 3Chicken breasts, cut into small or medium pieces
• 2Turkey sausages, cut into pieces (pre-cooked is best, but uncooked can also be used)
• ½ largeGreen pepper
• ½ largeOnion
• 2 clovesGarlic
• 1 teaspoon whole cumin, or ½ teaspoon cumin powderCumin
• 1 teaspoonTurmeric powder
• 950 ml (4 cups)Chicken broth or vegetable stock (make your own)
• 120 ml (½ cup)Dry white wine (optional)
• 380 g (2 cups)White parboiled rice
• 35 g (¼ cup)Frozen green peas
• 35 g (¼ cup)Frozen corn
• 150 g (1 cup)Other vegetables of your choice, such as red pepper, carrot, broccoli or edamame
• To tasteSalt and black pepper

Instructions

1. 1

   Coat the pot

   Pour the canola oil into a large, heavy pot, just covering the base. Use no more than 1½ teaspoons.

2. 2

   Heat the oil

   Set the hob to medium heat.

3. 3

   Cook the spices

   Add the garlic, turmeric and cumin, and cook for about 2 minutes.

4. 4

   Brown the meat

   Add the sausage and chicken to the pot and cook for about 8 minutes.

5. 5

   Add the vegetables

   Stir in the chopped green pepper and onion, then cook for a further 5 minutes.

6. 6

   Bring to boil

   Pour in the chicken broth and wine, if using, and heat until boiling.

7. 7

   Simmer the rice

   Once boiling, add the rice and lower the heat to a simmer. Cook for 15 minutes.

8. 8

   Finish with vegetables

   Add the peas and other vegetables and stir. Cover the pot and continue simmering until the rice is cooked and the liquid has evaporated.

What is Cuban chicken and yellow rice?

Arroz con pollo, or chicken with rice, is a familiar one-pot dish across Latin America and the Caribbean, with recipes varying from place to place. This version takes Cuban-inspired flavours and uses turkey sausage rather than pork.

Turmeric gives the rice its yellow colour, while cumin, garlic and the cooking broth build savoury flavour. Parboiled rice and a heavy pot help make it a practical, hearty dinner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 485 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while the chicken and turkey sausage contribute protein and the sausage adds some fat. Serve a portion with extra vegetables or a salad to add freshness and balance the plate.

Why the ingredient choices work

Parboiled rice: its grains tend to hold their shape during simmering, which suits a one-pot dish where the rice cooks alongside the other ingredients.

Turkey sausage: it brings seasoning and a savoury note without pork. Pre-cooked sausage is suggested, though the recipe also allows uncooked sausage.

Build flavour in the pot

Spices first: cooking the garlic, cumin and turmeric briefly in the oil helps distribute their flavour throughout the dish. Keep the heat moderate so the garlic does not catch.

Meat and vegetables: give the chicken and sausage their stated cooking time, then add the pepper and onion. Cutting them into similar-sized pieces helps them cook evenly.

Watch the rice as it simmers

Liquid: bring the broth and optional wine to a boil before adding the rice, then reduce the heat to a simmer. Keep the pot covered for the final stage so the rice can cook as the liquid is absorbed.

Doneness: the recipe gives 15 minutes before adding the peas and other vegetables, then calls for more simmering until the rice is cooked and the liquid has evaporated. Check the rice at the end and continue simmering if it is still firm.

Choose vegetables to suit

Peas and corn: the recipe adds these frozen vegetables near the end, along with the other vegetables, so they can cook with the rice during the final simmer.

Extra vegetables: red pepper, carrot, broccoli or edamame are suggested options. Cut larger pieces small enough to cook through during that final stage.

Serve it as a complete meal

The chicken, sausage, rice and vegetables make this a substantial one-pot dinner. Serve it straight from the pot, or add a simple crisp salad alongside for freshness.

If the rice absorbs all the liquid before it is tender, keep the heat low and check it frequently. Avoid turning the simmer up high to hurry it along.

Recipe notes & tips

• Cut the chicken and sausage into similarly sized pieces so they cook at a similar pace.
• Measure the oil carefully; the recipe specifies no more than 1½ teaspoons.
• Chop the onion and green pepper before heating the pot so they are ready when needed.
• Use a heavy pot with a well-fitting lid for the covered simmer.
• If using uncooked sausage, make sure it is thoroughly cooked before serving.

Variations

• Use vegetable stock: choose it instead of chicken broth for a different savoury base.
• Skip the wine: leave it out and use the broth as the cooking liquid.
• Change the vegetables: use carrot, broccoli, red pepper or edamame in place of the suggested extra vegetables.
• Adjust the cumin: use ½ teaspoon cumin powder instead of 1 teaspoon whole cumin.
• Keep it pork-free: choose turkey sausage, as specified, and check its ingredients when buying.

Common mistakes to avoid

• Too much oil: the recipe calls for no more than 1½ teaspoons, so measure it rather than pouring freely.
• Burning the garlic: keep the heat at medium and cook the spices for about 2 minutes.
• Skipping the simmer: reduce the heat after the rice goes in so the liquid does not boil vigorously.
• Adding vegetables too early: stir in the peas and other vegetables after the rice has simmered for 15 minutes.
• Serving firm rice: continue simmering until the rice is cooked and the liquid has evaporated.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until steaming hot throughout; add a small splash of water or broth if the rice has dried out.

Frequently asked questions