Save There's something deeply satisfying about opening your pantry and realizing you can make something this good with what you already have. I discovered this one-pot chicken and rice while staring down a shelf full of canned staples, wondering if I could stretch a dollar further without sacrificing flavor. Turns out, you absolutely can—and what emerged was this warm, aromatic bowlful that tastes like someone's grandmother spent hours on it, when really you're just letting one pot do all the work.
I made this for a friend who'd just moved into a studio apartment with nothing but a hot plate and two pots. She was nervous about cooking, worried everything would taste flat or boring. When I brought a bowl over the next evening and she tasted it, her whole face changed—she actually sat down and ate it slowly, like she was really tasting something good for the first time in weeks. She's made it probably fifty times since then.
Ingredients
- Canned chicken breast: Use 2 cups drained from about 2 cans—it's the backbone here and it's already cooked, so you're just warming and flavoring it through.
- Long grain white rice: The 1 1/2 cups will absorb all that broth and turn tender; toasting it first makes a real difference in texture.
- Mixed vegetables: One 15 oz can, drained—frozen works just as well if that's what you have on hand.
- Diced tomatoes with green chilies: Keep the liquid when you add this; it's seasoning and moisture all at once.
- Onion: One small onion, finely chopped—optional but worth including if you can manage it, because it softens into the rice and adds a subtle sweetness.
- Chicken broth: 3 cups total; bouillon cubes and water work perfectly fine here.
- Vegetable oil: 2 tablespoons to get everything started with a little sizzle.
- Garlic powder: 1 teaspoon for depth without any peeling or mincing required.
- Onion powder: 1 teaspoon to echo the fresh onion if you used it.
- Paprika: 1 teaspoon for color and a gentle warmth.
- Dried oregano: 1/2 teaspoon because this is arroz con pollo at heart.
- Ground cumin: 1/2 teaspoon for that toasty, slightly earthy note that ties everything together.
- Salt and black pepper: 1/2 teaspoon salt and 1/4 teaspoon pepper to start; taste as you go.
Instructions
- Heat and sauté:
- Warm 2 tablespoons of oil in a large pot over medium heat, then add your chopped onion if you're using it. Let it soften for 2–3 minutes, listening for that gentle sizzle that tells you things are getting started right.
- Toast the rice:
- Add the 1 1/2 cups of uncooked rice directly to the pot and stir constantly for about 2 minutes. You'll notice the rice grains turn slightly golden and smell a little nutty—that's when you know you've got it.
- Build the base:
- Dump in the drained canned chicken, the drained mixed vegetables, and the entire can of diced tomatoes with green chilies (liquid included). Stir everything so it's mingling together in that warm oil and rice.
- Season and simmer:
- Pour in 3 cups of chicken broth and sprinkle in all your seasonings: garlic powder, onion powder, paprika, oregano, cumin, salt, and pepper. Give it a good stir so nothing settles on the bottom, then bring it to a boil.
- Low and slow:
- Once it's boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 18–20 minutes. The rice will absorb the liquid and turn tender, and the kitchen will smell incredible.
- Rest and serve:
- Remove from heat and let it sit covered for a minute, then fluff everything gently with a fork. Taste and add more salt or pepper if it needs it, then serve hot.
Save My partner once made this while I was on a work call, and I could smell it building from my desk—first the oil and rice, then the tomatoes coming in, the cumin and oregano layering on top like they were composing a song. By the time I finished the call, it was ready, and we ate straight from the pot while watching the sun go down. That's when I realized this wasn't just a budget recipe; it was something that made ordinary Tuesday nights feel special.
Why This Works on Any Budget
Every ingredient here is something you can find at any grocery store, dollar store, or corner market—no specialty shopping required. The canned chicken and broth do heavy lifting that usually takes hours of simmering, and the spices are cheap but they're what make this taste homemade and honest. You're not compromising on flavor; you're just being smart about where your money actually goes.
How to Make It Your Own
This recipe is a solid foundation, not a prison. If you have leftover rotisserie chicken, shred it and use that instead of canned. If cilantro is in your kitchen, throw a handful on top and add a squeeze of lime juice right before serving—it wakes everything up. For heat, stir in a pinch of cayenne or a splash of hot sauce; for richness, grate some cheese over it if dairy works for you.
The Practical Magic of One-Pot Cooking
There's real freedom in knowing you can make something this satisfying without a sink full of dishes waiting for you. The rice cooks in the same broth that seasons the chicken and vegetables, so nothing gets wasted and everything tastes connected. Once you get comfortable with this rhythm—toasting, building, simmering—you'll find yourself making variations on it instinctively.
- If your kitchen runs cold or you live at altitude, add an extra 2–3 minutes of simmering time; rice doesn't mind.
- Store leftovers in a container and reheat gently with a splash of water if it seems dry.
- This freezes beautifully for up to three months, so you can make two pots and save one for a night when you need it.
Save This is the kind of recipe that proves good food doesn't require money, stress, or hours at the stove. It just requires paying attention and letting simple ingredients become something warm and nourishing on your table.
Recipe FAQ
- → Can I use fresh chicken instead of canned?
Yes, cooked rotisserie or cooked chicken thighs can replace canned chicken for a richer texture.
- → Is it possible to use frozen vegetables?
Frozen mixed vegetables work well; just adjust cooking time slightly to ensure they're heated through.
- → How do I prevent the rice from sticking to the pot?
Use a heavy-bottomed pot and stir the rice briefly while toasting to reduce sticking before simmering.
- → Can I make this dish spicier?
Adding cayenne pepper or a splash of hot sauce can enhance the heat without overpowering the flavors.
- → What can I add for more freshness?
A squeeze of lime juice or chopped fresh cilantro brightens the dish with fresh, vibrant notes.