One-Pot Chicken and Rice (Printable)

Tender chicken and seasoned rice cooked with mixed vegetables in one pot for a hearty meal.

# Components:

→ Proteins

01 - 14 oz canned chicken breast, drained (approximately 2 cans)

→ Rice and Grains

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

→ Vegetables

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

→ Liquids

06 - 3 cups chicken broth (or prepared bouillon cubes and water)

→ 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

# Directions:

01 - Heat vegetable oil in a large pot over medium heat. Add finely chopped onion if using, and sauté for 2 to 3 minutes until softened.
02 - Add uncooked rice to the pot and stir frequently, cooking for 2 minutes until the rice is lightly toasted.
03 - Add canned chicken, mixed vegetables, and the entire can of diced tomatoes with green chilies, including the liquid, to the pot.
04 - Pour in chicken broth and add garlic powder, onion powder, paprika, dried oregano, ground cumin, salt, and black pepper. Stir to combine evenly.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes until rice is tender and liquid is absorbed.
06 - Fluff rice gently with a fork. Taste and adjust seasoning if necessary. Serve hot.

# Expert Advice:

01 -
  • It comes together in 40 minutes flat, which means dinner happens when life gets hectic.
  • Everything cooks in one pot, so cleanup feels like a bonus feature, not a punishment.
  • The flavors are bold and layered without requiring a specialty store run—your budget stays intact.
  • It's naturally dairy-free and naturally filling, which makes it work for so many different tables.
02 -
  • Don't skip toasting the rice; it changes the entire texture from mushy to distinctly separate grains.
  • If your broth tastes weak, add an extra bouillon cube while the rice is simmering—you can always adjust seasoning at the end.
  • Resist the urge to lift the lid and stir while it simmers; let the steam do its job and you'll get much better results.
03 -
  • Toast your rice before adding liquid—this single step transforms the texture from gluey to distinct and separate.
  • Taste the broth before you pour it in; if it's weak, boost it with an extra bouillon cube or a pinch more salt.
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