One-Pot Chicken and Rice (Printable Version)

Tender chicken, seasoned rice, and mixed vegetables come together in one easy, flavorful pot.

# 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 (about 15 oz)
04 - 1 small onion, finely chopped (optional)
05 - 1 can diced tomatoes with green chilies, undrained (about 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 (adjust to taste)
14 - 1/4 teaspoon ground black pepper

# Step-by-Step Guide:

01 - Heat vegetable oil in a large pot over medium heat. Add the finely chopped onion, if using, and sauté for 2 to 3 minutes until softened.
02 - Stir in the uncooked rice and cook for 2 minutes, stirring frequently until lightly toasted.
03 - Add the drained canned chicken, mixed vegetables, and undrained diced tomatoes with green chilies to the pot.
04 - Pour in the chicken broth. Sprinkle garlic powder, onion powder, paprika, dried oregano, ground cumin, salt, and black pepper over the mixture. Stir thoroughly to combine.
05 - Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes until the rice absorbs the liquid and is tender.
06 - Fluff the rice gently with a fork. Adjust seasoning to taste and serve hot.

# Additional Tips::

01 -
  • The whole thing comes together in forty minutes, which means dinner when you need it most.
  • Every ingredient is shelf-stable or nearly free, yet it tastes like you've been cooking since morning.
  • One pot means one thing to clean, and the rice absorbs every bit of flavor so nothing gets wasted.
02 -
  • Don't stir the rice once you've covered the pot and lowered the heat—stirring releases starch and turns it into something mushy instead of fluffy.
  • If your liquid is absorbing too fast, your heat might be too high; a gentle simmer is all this needs to finish properly.
03 -
  • Toasting the rice for those two minutes isn't just technique—it's the difference between rice that tastes like rice and rice that tastes like nothing.
  • Keep the liquid from the canned tomatoes; it carries flavor and acid that balances the whole dish so nothing tastes flat or one-dimensional.
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