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

A delicious one-pot Cuban-inspired chicken and yellow rice dish, made without pork. This easy weeknight meal comes together in one skillet, packed with bold flavor, sausage, and rice.

This Cuban-style one-pot chicken and yellow rice dish is a hearty, flavorful weeknight win. Packed with smoky sausage, well-seasoned chicken, and vibrant yellow rice, it’s the kind of recipe that makes you feel the comfort of a good home cooked meal. No pork used here, just big flavor and fewer dishes to wash. ✨

The Backstory

Living in South Florida means Cuban food is everywhere, and I’m not mad about it. From crispy potato balls to black beans with rice, I’ve grown to love how comforting and flavorful Cuban dishes are.

And thanks to my cousin, who moved to Cuba for work and fully embraced the culture (and the cooking), I got even more excited to explore more Cuban recipes at home. She’s a rice girl through and through, and this was one of the first dishes she mastered — a one-pot Cuban rice dish packed with sausage and chicken.

Since I don’t eat pork, I swapped in my go-to hot Italian turkey sausage (Jennie-O is my ride or die), and let me tell you, the results are still so good. And I still don’t get why turkey sausage comes in pork casing. Make it make sense.

Why you will love this recipe

• It’s a one-skillet dish = less cleanup
• Comes together quickly for busy weeknights
• Uses pantry staples + flexible veggie options
• It’s pork-free but still smoky, thanks to the sausage
• Super family-friendly and reheats like a dream

How to make Cuban One-Pot Chicken and Yellow Rice

Ingredients

Let’s break it down by what brings the flavor and what brings the bulk:

The Base

• Canola oil – Just enough to sauté without drenching the dish.
• Chicken breasts, cut into small/medium pieces – A lean protein to soak up all that flavor.
• Turkey sausages (I use Jennie-O Lean Hot Italian Turkey Sausage), sliced – Adds that smoky, savory depth without the pork.
• Green bell pepper, onion & garlic – Classic flavor builders.

For That Signature Cuban Color & Aroma

• Whole cumin (or cumin powder) – Earthy and warm.
• Turmeric powder – Gives the rice its beautiful yellow hue and subtle flavor.

For the Liquid

• Chicken broth or vegetable stock – The flavor base for the rice.
• Dry white wine (optional) – Adds depth and brightness.

The Rice & Veg

• White parboiled rice – Holds its shape and texture beautifully in a one-pot dish.
• Frozen green peas, Frozen corn
• Optional: Red bell peppers, diced carrots, edamame, or broccoli – Go wild with what you’ve got.

Season to taste

• Salt and black pepper – Adjust as needed once everything is combined.

Instructions

1. Sauté aromatics.
Heat the oil in a large heavy-bottomed pot over medium heat. Add garlic, cumin, and turmeric. Sauté for about 2 minutes until fragrant.

2. Cook the meats.
Add chicken and sausage to the pot. Cook, stirring occasionally, for about 8 minutes until lightly browned.

3. Add veggies.
Stir in the green bell pepper and onion. Cook for another 5 minutes until softened.

4. Add liquids.
Pour in the chicken broth and white wine (if using). Bring to a boil.

5. Add the rice.
Stir in the parboiled rice. Lower heat to a simmer. Cover and cook for about 15 minutes.

6. Finish with veggies.
Add peas, corn, and any additional vegetables. Stir to combine. Cover again and let simmer until all the liquid is absorbed and rice is tender.

7. Steam & fluff.
If the rice needs a little extra steam to finish, you can cover the pot with foil under the lid and let it sit for a few more minutes on low heat.

8. Serve.
Fluff the rice with a fork and dig in. That’s dinner!

Choosing your vegetables 

This dish plays well with whatever you’ve got on hand. Frozen, fresh, or that half-used veggie bag in the freezer.

Try combos like:

• Mixed vegetables
• Peas and carrots
• Broccoli or edamame (add late so they don’t get mushy)

Just know your veggies’ cook time — firm ones go in early, delicate ones go in last.

So it was no shocker when she mastered and shared with me this one-pot rice
cook-up.

Texture Tip

I like my rice fluffy, not sappy. So once the rice is mostly done, I lower the heat to let any remaining liquid evaporate. Sometimes I even throw a piece of foil under the pot lid to trap steam and finish cooking it through.

How to Store & Reheat

• Fridge: Store cooled rice in an airtight container for up to 4 days.
• Reheat: On the stovetop with a splash of broth or water, or microwave with a damp paper towel to keep moisture.
• Freezer: Freeze in portions for up to 2 months. Thaw overnight before reheating.

Try These Next

More rice dishes that bring bold flavor:

• Trinidad Chicken Pelau – Classic island comfort in a pot.
• Rice and Peas – A coconut-infused side that goes with everything.
• Black Eye Peas and Rice – A hearty legume-lover’s dream.
• Easy Carrot Rice – A quick side with color and spice.

Exploring flavors from all over? Check out more dishes from other places I like to make.

Frequently Asked Questions

Recipe