One-Pot Chicken and Rice (Print Version)

Tender chicken, seasoned rice, and mixed veggies cooked together in one pot for a hearty meal.

# What You'll Need:

→ Proteins

01 - 2 cups canned chicken breast, drained (approximately 2 cans)

→ Rice and Grains

02 - 1 1/2 cups long grain white rice, uncooked

→ Vegetables

03 - 1 can mixed vegetables, drained (about 15 oz)
04 - 1 small onion, finely chopped (optional)
05 - 1 can diced tomatoes with green chilies, undrained (about 10 oz)

→ Liquids

06 - 3 cups chicken broth (prepared from bouillon cubes if necessary)

→ Seasonings

07 - 2 tablespoons vegetable oil
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon ground cumin
13 - 1/2 teaspoon salt, or to taste
14 - 1/4 teaspoon black pepper

# How To Make It:

01 - Heat vegetable oil over medium heat in a large pot. Add chopped onion if using, and sauté for 2 to 3 minutes until softened.
02 - Add uncooked rice to the pot and stir frequently for 2 minutes until lightly toasted.
03 - Incorporate canned chicken, drained mixed vegetables, and undrained diced tomatoes with green chilies into the pot.
04 - Pour in chicken broth. Add garlic powder, onion powder, paprika, oregano, cumin, salt, and black pepper. Stir until mixed evenly.
05 - Bring mixture to a boil, reduce heat to low, cover, and simmer for 18 to 20 minutes or until rice is tender and liquid absorbed.
06 - Use a fork to fluff the rice. Adjust seasoning to taste and serve immediately.

# Expert Tips:

01 -
  • Everything cooks in one pot, so cleanup is faster than the meal itself.
  • It stretches a few dollars worth of pantry staples into a filling dinner that actually tastes like you tried.
  • The rice soaks up all the seasoning and tomato, so every bite has flavor instead of feeling like filler.
  • You can make it on autopilot after a long day because there's no fancy technique or timing to worry about.
02 -
  • Don't skip toasting the rice, because that's what keeps it from turning into a sticky mess once the broth goes in.
  • If you lift the lid while the rice is simmering, the steam escapes and the grains won't cook evenly, so trust the timer and leave it alone.
  • Taste the dish at the end before serving, because canned broth and canned chicken can vary in saltiness and you might need to adjust.
03 -
  • Use a wide, shallow pot instead of a tall narrow one so the rice cooks more evenly and you can stir without making a mess.
  • If the rice starts to stick to the bottom, lower the heat immediately and resist the urge to scrape it, just let it finish cooking undisturbed.
  • Make a double batch and freeze half in individual portions, then reheat them on nights when you don't even want to think about cooking.
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