Pin it I stumbled on this recipe during a week when grocery money was tight and creativity had to stretch further than usual. Standing in the canned goods aisle with a handful of dollars, I grabbed what made sense: chicken in a can, a bag of rice, some vegetables. What started as necessity turned into something my family asks for even when the budget isn't so strict.
The first time I made this, my kids were skeptical about chicken from a can. But once the cumin and paprika hit the heat and the kitchen started smelling like something from a family gathering, they hovered near the stove. By the time I fluffed the rice, they were already setting the table without being asked.
Ingredients
- Canned chicken breast: It might not be fancy, but it shreds beautifully into the rice and soaks up all the seasoning. Drain it well so the dish doesnt get watery.
- Long grain white rice: This holds its shape and doesnt turn mushy. Toasting it for a couple minutes before adding liquid gives it a subtle nutty flavor.
- Mixed vegetables: I use whatever can is on hand. Peas, carrots, corn, it all works. Just make sure to drain them or the rice will get soggy.
- Diced tomatoes with green chilies: This is where most of the brightness comes from. The liquid in the can counts toward your moisture, so dont drain it.
- Chicken broth: Bouillon cubes dissolved in water work just as well if thats what you have. I keep a jar of bouillon for nights like this.
- Vegetable oil: Any neutral oil works. This helps toast the rice and keeps everything from sticking.
- Garlic powder, onion powder, paprika, oregano, cumin: This combo makes the whole dish smell like youve been cooking for hours. Cumin is the secret, it adds warmth without heat.
- Salt and black pepper: Taste before serving. Canned goods vary in sodium, so adjust at the end.
Instructions
- Start with the aromatics:
- Heat the oil in your pot and toss in the chopped onion if youve got one. Let it soften for a few minutes until it smells sweet. If you skip the onion, the onion powder will cover for it.
- Toast the rice:
- Stir in the uncooked rice and let it sizzle for about two minutes. Youll see it turn slightly golden and smell toasty, thats when you know its ready for the next step.
- Add the proteins and vegetables:
- Dump in the drained chicken, the mixed vegetables, and the entire can of tomatoes with chilies, juice and all. Stir it around so everything gets acquainted.
- Pour in the broth and season:
- Add your chicken broth and all the spices: garlic powder, onion powder, paprika, oregano, cumin, salt, and pepper. Give it a good stir so the seasonings spread evenly through the liquid.
- Simmer until done:
- Bring everything to a boil, then cover the pot, drop the heat to low, and let it cook for 18 to 20 minutes. Resist the urge to lift the lid too often or the steam escapes and the rice wont cook evenly.
- Fluff and serve:
- Once the liquid is absorbed and the rice is tender, fluff it with a fork. Taste it and add more salt or a squeeze of lime if you have one on hand.
Pin it This dish became our go-to on nights when I worked late or when the week just felt too long. Its the kind of meal that doesnt ask much of you but gives back something warm and filling. My youngest started calling it our lucky dinner because it always seemed to show up when we needed it most.
How to Make It Your Own
If you have leftover rotisserie chicken or cooked thighs in the fridge, shred those in place of the canned chicken. A splash of hot sauce or a pinch of cayenne will add heat if your family likes things spicy. Fresh cilantro and lime juice at the end make it taste almost restaurant-level, but its just as good without them.
What to Serve It With
This is a complete meal on its own, but sometimes I put out a bowl of sour cream or a few slices of avocado if I have them. A side of cornbread or warm tortillas turns it into something that feels a little more special, especially if youre feeding a crowd.
Storage and Reheating
Leftovers keep in the fridge for up to four days in a sealed container. The rice soaks up even more flavor as it sits, so day-two bowls are often better than the first. Reheat gently on the stove with a splash of water or broth to loosen it up, or microwave it in a covered dish so it doesnt dry out.
- Add a tablespoon of water per serving before reheating to bring back moisture.
- Freeze individual portions in freezer bags for up to three months.
- Label the bags with the date so you remember how long theyve been in there.
Pin it This recipe taught me that good food doesnt have to be expensive or complicated. Sometimes the best meals are the ones that come together quickly and fill the table with something everyone actually wants to eat.
Recipe FAQs
- → Can I use fresh chicken instead of canned chicken?
Yes, fresh cooked chicken or rotisserie chicken can be substituted. Adjust cooking times accordingly to ensure it's heated through.
- → What type of rice works best for this dish?
Long grain white rice is ideal as it cooks evenly and stays fluffy, complementing the saucy ingredients well.
- → How can I make the dish spicier?
Add a pinch of cayenne pepper or a splash of hot sauce during cooking to introduce heat without overpowering other flavors.
- → Is it necessary to sauté the onions first?
Sautéing the onions softens them and releases their sweetness, enhancing the overall flavor, but this step can be skipped if preferred.
- → Can frozen vegetables be used instead of canned?
Frozen mixed vegetables work well as a convenient alternative and can be added directly without thawing.