One-Pot Chicken and Rice (Printable)

Tender chicken, seasoned rice, and mixed vegetables cooked together in a simple one-pot dish.

# What You'll Need:

→ Proteins

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

→ Rice and Grains

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

→ Vegetables

03 - 1 can mixed vegetables, drained (approximately 15 oz)
04 - 1 small onion, finely chopped (optional)
05 - 1 can diced tomatoes with green chilies, undrained (approximately 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 - 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 sauté for 2 to 3 minutes until softened.
02 - Add uncooked rice to the pot and stir continuously for 2 minutes until lightly toasted.
03 - Incorporate drained canned chicken, mixed vegetables, and undrained diced tomatoes with green chilies into the pot.
04 - Pour in chicken broth and add garlic powder, onion powder, paprika, dried oregano, ground cumin, salt, and black pepper. Stir thoroughly to combine.
05 - Bring mixture to a boil; then reduce heat to low, cover, and simmer for 18 to 20 minutes until rice is tender and liquid absorbed.
06 - Fluff rice gently with a fork. Adjust seasoning as needed and serve hot.

# Expert Advice:

01 -
  • It tastes way better and richer than the budget ingredients have any right to deliver.
  • Everything happens in one pot, which means less cleanup and more time actually eating.
  • You can make it with whatever vegetables and proteins you have on hand, so there's zero waste.
02 -
  • Don't skip the rice-toasting step—it genuinely transforms the texture and flavor, and it only takes 2 minutes.
  • Keep that tomato liquid in; removing it leaves you with dry, separate rice instead of rice that tastes like it was actually cooked in something.
03 -
  • Buy your spices in bulk or from ethnic markets—you'll get better quality for way less money, and this recipe uses just enough of each one to make bulk buying worthwhile.
  • If your broth is saltier than expected, add a little water; if it's bland, a pinch more cumin or a squeeze of lime juice wakes everything up.
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