Pin this I threw this together on a Wednesday night when my pantry was down to cans and a bag of rice. The kitchen smelled like cumin and tomatoes within minutes, and I realized I didn't need a fancy grocery haul to make something that tasted this good. My daughter wandered in, drawn by the steam rising from the pot, and asked if we were having "the good rice." That became its unofficial name in our house.
The first time I made this, my neighbor stopped by and stayed for dinner. She didn't believe me when I said it was all canned ingredients until I showed her the empties in the recycling. We sat at the table with seconds in our bowls, laughing about how something so simple could feel like a real meal. She still texts me when she makes it on busy nights.
Ingredients
- Canned chicken breast: Drain it well so you don't add extra liquid to the pot, and don't worry about shredding it—it breaks apart naturally as you stir.
- Long grain white rice: This variety stays fluffy and doesn't turn mushy, even after simmering with all that broth.
- Mixed vegetables: I've used whatever can was on the shelf, and it always works—just make sure to drain them completely.
- Onion: If you have one, chop it small so it melts into the rice, but the dish still shines without it.
- Diced tomatoes with green chilies: Don't drain this can—the liquid carries the heat and tangy brightness the dish needs.
- Chicken broth: Bouillon cubes work perfectly here if that's what you've got, just dissolve them in hot water first.
- Vegetable oil: Any neutral oil works, and you only need enough to coat the bottom of the pot.
- Garlic powder, onion powder, paprika, oregano, cumin: This combination builds layers of flavor without needing fresh herbs or a long ingredient list.
- Salt and black pepper: Start with the amounts listed, then taste at the end and adjust—every broth and canned product has different sodium levels.
Instructions
- Soften the onion:
- Heat the oil over medium and add the chopped onion if you're using it. Let it cook until it turns translucent and the kitchen starts to smell sweet, about 2 to 3 minutes.
- Toast the rice:
- Stir in the uncooked rice and keep it moving in the pot for a couple of minutes. You'll see it turn a little golden and smell nutty—that's what gives the dish deeper flavor.
- Add the proteins and vegetables:
- Dump in the canned chicken, drained mixed vegetables, and the entire can of diced tomatoes with green chilies, liquid included. Stir everything so it's evenly distributed.
- Pour in the broth and season:
- Add the chicken broth along with all the spices—garlic powder, onion powder, paprika, oregano, cumin, salt, and pepper. Give it a good stir to make sure nothing settles at the bottom.
- Simmer until done:
- Bring the pot to a boil, then drop the heat to low and cover it with the lid. Let it cook undisturbed for 18 to 20 minutes until the rice is tender and the liquid has disappeared.
- Fluff and serve:
- Use a fork to fluff the rice gently, breaking up any clumps. Taste it and add more salt or a squeeze of lime if you want brightness.
Pin this One night I made this after a long shift and forgot I even had food in the house. The steam, the smell, the way it filled bowls without much effort—it reminded me why I keep rice and cans stocked. My son ate two servings without looking up from his plate, and that told me everything I needed to know.
How to Store and Reheat
Let the rice cool completely before transferring it to an airtight container. It keeps in the fridge for up to four days and actually tastes better once the flavors marry overnight. Reheat it in a covered pot with a splash of water or broth to bring back moisture, or microwave individual portions with a damp paper towel on top. I've never had leftovers last long enough to freeze, but it should hold up fine in the freezer for a couple of months if you need to meal prep.
Ways to Switch It Up
If you have leftover rotisserie chicken or coanned thighs, shred them and use those instead of canned. Frozen mixed vegetables work just as well if you don't have canned—just toss them in straight from the freezer. For more heat, stir in cayenne, diced jalapeños, or a few shakes of hot sauce before simmering. A handful of chopped cilantro or a squeeze of lime at the end brightens everything up if you have them around.
What to Serve Alongside
This dish is filling on its own, but it pairs well with simple sides that don't require much work. A bagged salad or sliced avocado adds freshness without extra cooking. Warm tortillas or cornbread soak up any extra seasoning left in the bowl. If you want something crunchy, tortilla chips or a handful of crushed crackers on top add texture.
- Keep a lime wedge nearby—it cuts through the richness and wakes up the whole plate.
- If you're feeding kids, serve with a dollop of sour cream or plain yogurt to cool down the spice.
- Leftovers can be stuffed into a tortilla for a quick burrito the next day.
Pin this This recipe proved to me that good food doesn't need to be complicated or expensive. It just needs to fill your kitchen with the right smells and leave everyone at the table reaching for seconds.