Save to Pinterest I threw this together on a Thursday night when the fridge was nearly empty and payday was still two days away. I had grabbed a few cans from Dollar Tree earlier that week, not really sure what I'd make, but when I opened the cabinet and saw chicken, rice, and a can of tomatoes with green chilies, something clicked. The smell of toasting rice in that cheap vegetable oil filled the kitchen, and suddenly I wasn't worried about stretching the budget anymore—I was just cooking.
The first time I made this, my neighbor knocked on the door halfway through and asked what smelled so good. I ended up sharing a bowl with her, and she couldn't believe I'd pulled it off with Dollar Tree groceries. We sat on the porch steps with our forks, laughing about how fancy food doesn't have to mean fancy money. That's when I realized this recipe wasn't just about feeding myself—it was about feeding people, period.
Ingredients
- Canned chicken breast: It might not sound glamorous, but once it's mixed into the rice with all those seasonings, it shreds into tender bites that absorb every bit of flavor.
- Long grain white rice: This is the backbone of the dish, and toasting it first in oil gives it a nutty depth that makes the whole pot taste intentional.
- Mixed vegetables: They add color, texture, and a little sweetness that balances out the spice from the tomatoes.
- Diced tomatoes with green chilies: The liquid from this can becomes part of the cooking broth, and those chilies give just enough kick without overwhelming anyone.
- Chicken broth: If you're using bouillon cubes, don't skip the step of tasting as you go—some brands are saltier than others.
- Vegetable oil: A couple tablespoons are all you need to get that rice golden and fragrant.
- Garlic powder, onion powder, paprika, oregano, cumin: This is where the magic happens—these pantry staples turn basic ingredients into something that smells like your abuela's kitchen.
- Salt and black pepper: Always taste before serving, because canned ingredients can vary in saltiness.
Instructions
- Soften the onion:
- Heat the oil over medium heat and toss in the chopped onion if you have one. Let it sizzle for a few minutes until it goes soft and translucent. The smell will tell you when it's ready.
- Toast the rice:
- Stir in the rice and keep it moving for about two minutes. You'll see it turn a little golden, and the kitchen will start to smell warm and toasty—that's your cue.
- Add the proteins and vegetables:
- Dump in the canned chicken, mixed vegetables, and that whole can of tomatoes with chilies, juice and all. Stir it around so everything gets acquainted.
- Pour in the broth and season:
- Add the chicken broth along with garlic powder, onion powder, paprika, oregano, cumin, salt, and pepper. Give it a good stir so the spices aren't clumped in one spot.
- Simmer until tender:
- Bring the pot to a boil, then drop the heat to low and cover it. Let it simmer for 18 to 20 minutes without lifting the lid too much—the steam is doing the work.
- Fluff and taste:
- When the rice is soft and the liquid is gone, fluff it with a fork. Taste a spoonful and add more salt or pepper if it needs it, then serve it hot.
Save to Pinterest One night I made this after a long shift, and I was too tired to care if it turned out right. But when I sat down with a bowl and took that first bite, I felt my shoulders drop and my breathing slow. It wasn't just food—it was comfort, the kind you didn't know you needed until it's in front of you. That's what this dish became for me: a reminder that taking care of yourself doesn't have to be complicated or expensive.
How to Store and Reheat
Leftovers keep in the fridge for about three days in a covered container. When you reheat it, add a splash of water or broth and warm it gently on the stove or in the microwave so the rice doesn't dry out. I've even eaten it cold straight from the fridge when I was in a hurry, and honestly, it still hit the spot.
Ways to Make It Your Own
If you have leftover rotisserie chicken or cooked thighs, shred those in instead of canned—it adds a different texture that feels a little more homemade. A squeeze of lime juice at the end wakes everything up, and if you can find fresh cilantro, even a small handful makes it taste brighter. For heat lovers, a pinch of cayenne or a few shakes of hot sauce will take it exactly where you want it to go.
What to Serve Alongside
This is a complete meal on its own, but sometimes I'll toast a couple of tortillas on the side or serve it with a simple green salad if I have lettuce around. A dollop of sour cream or a sprinkle of shredded cheese would be great if you're not keeping it dairy-free.
- Warm flour or corn tortillas for scooping
- A handful of fresh greens dressed with lime and salt
- Sliced avocado if you're feeling a little fancy
Save to Pinterest This dish taught me that good food doesn't require a full pantry or a fat wallet—it just requires a little patience and the willingness to trust what you have. I hope it does the same for you.
Questions & Answers
- → Can I use fresh chicken instead of canned?
Yes, fresh or cooked chicken thighs can be substituted. Just adjust cooking time to ensure the chicken is fully cooked before simmering with rice.
- → What can I use if I don't have mixed vegetables canned?
Frozen mixed vegetables work well as a substitute; add them towards the simmering stage to prevent overcooking.
- → How do I make the dish spicier?
Add a pinch of cayenne pepper or a splash of hot sauce while seasoning to increase the heat level.
- → Is there a way to add more freshness to the dish?
Adding a squeeze of lime juice or a sprinkle of chopped fresh cilantro right before serving brightens the flavors effectively.
- → Can I prepare this dish using a rice cooker?
This dish is designed for stovetop cooking; however, a rice cooker may work if you sauté aromatics separately and add all ingredients before cooking.