One-Pot Chicken and Rice (Printable)

Tender chicken with seasoned rice and mixed vegetables cooked together for an easy, flavorful meal.

# What You Need:

→ Proteins

01 - 2 cups canned chicken breast, drained

→ 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

→ 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 the uncooked rice to the pot and cook, stirring frequently, for 2 minutes until lightly toasted.
03 - Add canned chicken breast, mixed vegetables, and diced tomatoes with green chilies including their liquid to the pot.
04 - Pour in chicken broth and stir in garlic powder, onion powder, paprika, dried oregano, ground cumin, salt, and black pepper until evenly combined.
05 - Bring the contents to a boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes, or until rice is tender and liquid has been absorbed.
06 - Fluff the rice with a fork, taste, and adjust seasoning as needed. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pot, so cleanup is practically nonexistent.
  • It uses pantry staples you can grab for a few dollars and still feeds a family.
  • The rice soaks up all the seasoning and tomato flavor, making every bite satisfying.
  • Leftovers taste even better the next day once the flavors settle in.
02 -
  • Don't lift the lid while the rice simmers or steam escapes and the rice won't cook evenly.
  • If your rice is still crunchy after 20 minutes, add a splash of water, cover again, and give it another 5 minutes.
  • Draining the mixed vegetables is critical—extra liquid throws off the rice-to-broth ratio and makes everything soupy.
03 -
  • Use a heavy-bottomed pot to prevent the rice from sticking and burning on the bottom.
  • If you're using bouillon cubes, taste before adding extra salt—they can be surprisingly salty on their own.
  • Let the pot sit off the heat for five minutes after cooking so the rice finishes steaming and fluffs up perfectly.
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