Cuban Yellow Rice and Chicken Recipe
A delicious one-pot Cuban-inspired chicken and yellow rice dish, made without pork. This easy weeknight meal is packed with bold flavor, sausage, and rice.
This Cuban-style chicken and yellow rice is an easy weeknight meal with seasoned chicken, turkey sausage, vegetables, and fluffy yellow rice. Everything cooks together in one pot, which means plenty of 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-pot dish = less cleanup
- Comes together quickly for busy weeknights
- Uses pantry staples + flexible veggie options
- It’s pork-free but still packed with flavor from the turkey 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.
Spices
- Cumin powder – Adds an earthy, warm flavor. Whole cumin can also be used.
- Turmeric powder – Gives the rice its yellow color and adds a subtle earthy 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 the peas, corn, and any additional vegetables. Stir to combine, cover, and simmer for about 10 minutes, or until the liquid is absorbed and the rice is tender.
7. Finish steaming the rice.
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.
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 help keep the rice moist.
- 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
This recipe is inspired by arroz con pollo, a chicken and rice dish popular in Cuba and throughout Latin America and the Caribbean. My version includes turkey sausage along with the chicken and is made without pork.
Absolutely. The wine adds a layer of flavor, but if you don’t have it or prefer not to use it, just add a little extra broth or water instead.
In this recipe, the yellow color comes from turmeric. Other yellow rice recipes may use ingredients such as saffron or annatto to give the rice its color.
Recipe
Cuban One-Pot Chicken and Yellow Rice (No Pork)
Ingredients
Method
- Heat the 1½ tablespoons oil in the large heavy pot over medium heat
- Add garlic, turmeric, and cumin and cook for about 2 minutes.
- Add sausage and chicken to pot, and cook for about another 8 minutes.
- Add chopped green peppers and onion and cook for another 5 minutes.
- Add chicken broth and wine (if using) and heat to boiling.
- Once boiling, add rice and reduce the heat to a simmer and cook for 15 minutes.
- Add peas and other veggies and stir cover and continue simmer until rice is cooked (water has evaporated). About 10 minutes.
- Optional finish: Add the foil-under-the-lid trick for rice that needs a little more steaming.
Nutrition
Recipe Printed From ThisBagoGirl.com
