One-Pot Chicken and Rice (Printable Version)

Savory chicken and rice combined with vegetables for an easy, satisfying dish.

# What You'll Need:

→ Proteins

01 - 2 cups canned chicken breast, drained (about 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 (use bouillon cubes and water if needed)

→ 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 in a large pot over medium heat. Add chopped onion if using and cook for 2 to 3 minutes until softened.
02 - Add uncooked rice to the pot and stir frequently for 2 minutes until lightly toasted.
03 - Add canned chicken, mixed vegetables, and diced tomatoes with green chilies including their liquid to the pot.
04 - Pour in chicken broth and stir in garlic powder, onion powder, paprika, oregano, cumin, salt, and black pepper. Mix thoroughly.
05 - Bring mixture to a boil, then reduce heat to low. Cover and let simmer for 18 to 20 minutes until rice is tender and liquid is absorbed.
06 - Fluff rice with a fork. Adjust seasoning if needed and serve hot.

# Expert Tips:

01 -
  • It tastes like you spent way more than you actually did, and nobody at the table will ever guess it came from canned ingredients.
  • Everything cooks in one pot, so you're not stuck scrubbing a sink full of dishes when you're already tired.
  • The rice soaks up all that tomato and spice, turning into something warm and satisfying that feels like a real meal, not a compromise.
02 -
  • Don't skip toasting the rice—it's the difference between bland and deeply flavored, and it only takes two minutes.
  • If your rice turns out mushy, you probably added too much liquid or lifted the lid too often while it simmered.
  • Let the pot sit covered for five minutes after cooking if you want fluffier rice that doesn't stick to the bottom.
03 -
  • Use bouillon cubes if broth isn't in the budget—just dissolve them in hot water and taste before adding all the salt.
  • Let the rice rest covered for five minutes after cooking, then fluff it with a fork from the edges toward the center to keep it light.
  • If you double the recipe, use a bigger pot and give it an extra five minutes of simmer time to make sure the rice in the middle cooks through.
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