Pin It I threw this together on a Tuesday night when the fridge was nearly empty and payday was still three days away. I had grabbed a few cans from Dollar Tree that morning, not really sure what I'd make, but something about the rhythm of dumping everything into one pot felt right. The smell of toasted rice and cumin filled the kitchen within minutes. My daughter wandered in, asked what we were having, and I realized I didn't have a name for it yet. By the time we sat down, she'd already gone back for seconds.
The first time I made this, I served it to my neighbor who'd just moved in and didn't have her kitchen set up yet. She came over with her kid, both of them tired from unpacking boxes all day. I ladled it into bowls, added a wedge of lime I had lying around, and watched her face relax after the first bite. She asked for the recipe before she even finished eating. That's when I knew this wasn't just another weeknight dinner.
Ingredients
- Canned chicken breast: It's already cooked and shelf stable, which means you can keep it on hand without worrying about it going bad, and it shreds into the rice beautifully without any extra work.
- Long grain white rice: This type holds its shape and doesn't turn mushy when simmered with liquid, giving you fluffy grains instead of a sticky clump.
- Mixed vegetables: The canned kind saves you from chopping and adds color and texture without any prep, plus they're already tender so they just need to heat through.
- Diced tomatoes with green chilies: The liquid from the can seasons the rice as it cooks, and the chilies give a gentle kick without overwhelming the dish.
- Chicken broth: This is what turns plain rice into something worth eating, and if you only have bouillon cubes, just dissolve them in hot water and you're set.
- Vegetable oil: A neutral oil that can handle medium heat without smoking, and it helps toast the rice so it doesn't stick to the bottom of the pot.
- Garlic powder: It dissolves into the broth and spreads evenly, giving you that savory backbone without having to peel and mince fresh cloves.
- Onion powder: Adds sweetness and depth, and it's more forgiving than fresh onion if you're cooking in a hurry.
- Paprika: Brings a mild warmth and a hint of color to the rice, making the whole dish look more vibrant.
- Dried oregano: A little goes a long way, and it adds an earthy, slightly floral note that ties everything together.
- Ground cumin: This is the spice that makes it smell like something special is happening, even if you're just using canned goods.
- Salt and black pepper: They're the foundation, and you can always adjust them at the end if someone at the table likes things saltier or spicier.
Instructions
- Soften the aromatics:
- Heat the oil in your pot until it shimmers, then toss in the chopped onion if you have one and let it cook until it smells sweet and looks translucent. This step builds the base flavor, so don't rush it.
- Toast the rice:
- Add the uncooked rice straight into the pot and stir it around for a couple of minutes until some grains start to turn golden at the edges. This keeps the rice from turning gummy later and gives it a nutty undertone.
- Combine the proteins and vegetables:
- Stir in the canned chicken, the mixed vegetables, and the entire can of diced tomatoes with their liquid. Everything should be evenly distributed so each spoonful has a little bit of everything.
- Add the liquid and seasonings:
- Pour in the chicken broth, then sprinkle in the garlic powder, onion powder, paprika, oregano, cumin, salt, and pepper. Give it a good stir so the spices don't clump in one spot.
- Simmer until tender:
- Bring everything to a boil, then lower the heat to a gentle simmer, cover the pot, and let it cook for 18 to 20 minutes without lifting the lid. The steam does all the work, and peeking will let the heat escape.
- Fluff and serve:
- Turn off the heat, uncover the pot, and use a fork to gently fluff the rice so it doesn't pack down. Taste it, add more salt if it needs it, and serve it hot straight from the pot.
Pin It One Sunday afternoon, I made a double batch of this and brought half to a friend who'd just had a baby. She texted me later that night saying she ate it cold straight from the fridge at 2 a.m. between feedings, and it was the best thing she'd had all week. That's when I realized this recipe wasn't just about feeding people, it was about showing up when it mattered.
Variations and Swaps
If you have leftover rotisserie chicken sitting in the fridge, shred it and use it instead of the canned stuff for a richer, meatier flavor. Frozen mixed vegetables work just as well as canned, though you might need to add an extra minute or two to the simmer time so they heat through. For a spicier version, stir in a pinch of cayenne or a few shakes of hot sauce right before serving, and if you want a pop of freshness, squeeze lime juice over each bowl and scatter chopped cilantro on top.
Storage and Reheating
This keeps in the fridge for up to four days in an airtight container, and it actually tastes better the next day once the flavors have had time to settle into the rice. To reheat, add a splash of water or broth to loosen it up, then warm it in a covered pot over low heat or microwave it in short bursts, stirring in between. If you're meal prepping, portion it into individual containers so you can grab one and go without reheating the whole batch.
Serving Suggestions
This dish is hearty enough to stand on its own, but it pairs beautifully with a simple side salad or a few slices of buttered toast if you want to stretch it further. I've served it with a dollop of sour cream on top when I had some in the fridge, and the cool creaminess balanced the warm spices perfectly. Sometimes I'll set out lime wedges, hot sauce, and a handful of tortilla chips on the side so everyone can customize their bowl.
- Top with avocado slices or a spoonful of salsa for extra texture and freshness.
- Serve alongside black beans or refried beans if you want to make it even more filling.
- Pair with a cold drink like iced tea or limeade to cut through the richness.
Pin It This recipe taught me that good food doesn't have to be complicated or expensive, it just has to be made with a little attention and shared with people who matter. I hope it fills your kitchen with the same warmth it brought to mine.
Recipe FAQs
- → Can I use fresh chicken instead of canned?
Yes, fresh or leftover rotisserie chicken can be substituted. Just cook the chicken prior to adding and adjust cooking times if needed.
- → What type of rice works best for this dish?
Long grain white rice provides a fluffy texture and works well when toasted before simmering to enhance flavor.
- → Can I substitute frozen vegetables for canned?
Frozen mixed vegetables can be used as a convenient alternative but may require slight adjustments in cooking time to avoid overcooking.
- → How can I add extra flavor to this meal?
Adding fresh lime juice or chopped cilantro after cooking can brighten flavors. A pinch of cayenne or hot sauce can add a spicy kick.
- → Is this dish suitable for dairy-free diets?
Yes, this meal contains no dairy ingredients and is safe for dairy-free diets.