One-Pot Chicken and Rice (Printable)

A filling one-pot dish with tender chicken, seasoned rice, and mixed vegetables for easy cooking.

# What You Need:

→ Proteins

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

→ Rice and Grains

02 - 1.5 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 (or prepared from bouillon cubes)

→ Seasonings

07 - 2 tablespoons vegetable oil
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon paprika
11 - 0.5 teaspoon dried oregano
12 - 0.5 teaspoon ground cumin
13 - 0.5 teaspoon salt, or to taste
14 - 0.25 teaspoon black pepper

# Steps:

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 the uncooked rice to the pot and stir continuously for 2 minutes until lightly toasted.
03 - Add canned chicken, mixed vegetables, and undrained diced tomatoes with green chilies to the pot.
04 - Pour in chicken broth. Stir in garlic powder, onion powder, paprika, oregano, cumin, salt, and black pepper until combined.
05 - Bring mixture to a boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes until rice is fully cooked and liquid absorbed.
06 - Fluff rice with a fork. Adjust seasoning to taste and serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is just a quick rinse and you're done.
  • It costs under ten dollars to feed four people a meal that actually tastes homemade.
  • The rice soaks up all the tomato and spice flavors, so every bite feels intentional.
  • You can make it with whatever canned goods you have on hand and it still works.
02 -
  • Don't lift the lid while the rice simmers or the steam escapes and you'll end up with crunchy grains.
  • If your rice looks dry but isn't tender yet, add a quarter cup of water, cover again, and give it five more minutes.
  • Canned chicken can be watery, so make sure you drain it well or your dish will turn soupy.
03 -
  • Use a heavy-bottomed pot with a tight lid so the heat distributes evenly and nothing scorches on the bottom.
  • If you want deeper flavor, toast the spices in the oil for thirty seconds before adding the rice, it wakes them up.
  • Always fluff with a fork, not a spoon, so you don't smash the grains into mush.
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