One-Pot Chicken and Rice (Printable)

A savory one-pot meal featuring tender chicken, rice, and vegetables cooked with warm spices.

# What you need:

→ Proteins

01 - 14 oz canned chicken breast, drained (about 2 cans)

→ Rice and Grains

02 - 1 1/2 cups long grain white rice (uncooked)

→ Vegetables

03 - 1 can mixed vegetables, drained (15 oz)
04 - 1 small onion, finely chopped (optional)
05 - 1 can diced tomatoes with green chilies, undrained (10 oz)

→ Liquids

06 - 3 cups chicken broth (or reconstituted 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 black pepper

# Directions:

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

# Expert tips:

01 -
  • Everything cooks in one pot, which means less cleanup and more time to sit down and actually enjoy dinner.
  • The seasoning blend makes canned ingredients taste like youve been simmering something all afternoon.
  • Its forgiving enough that you can swap or skip ingredients based on whats in your pantry without losing flavor.
02 -
  • Dont drain the canned tomatoes with chilies. That liquid is part of your cooking broth and it carries a lot of flavor.
  • Let the rice rest covered for five minutes after its done cooking. It finishes steaming and the grains separate better when you fluff them.
03 -
  • Toast the rice until you can smell it. That extra minute makes a noticeable difference in flavor.
  • Use a wide pot with a tight-fitting lid. It helps the rice cook evenly and prevents steam from escaping.
  • If your rice starts to stick at the bottom, lower the heat a little more. A gentle simmer is all you need.
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