One-Pot Chicken and Rice (Printable Version)

Hearty mix of chicken, rice, and vegetables cooked together in one pot for easy meal prep.

# What You'll Need:

→ Proteins

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

→ Rice and Grains

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

→ 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 bouillon cubes dissolved in water)

→ 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 chopped onion if using and sauté for 2 to 3 minutes until softened.
02 - Add the uncooked rice to the pot and cook for 2 minutes, stirring frequently, until lightly toasted.
03 - Incorporate canned chicken, drained mixed vegetables, and undrained diced tomatoes with green chilies into the pot.
04 - Pour in chicken broth, then add garlic powder, onion powder, paprika, oregano, cumin, salt, and black pepper. Stir thoroughly to combine.
05 - Bring the mixture to a boil, reduce heat to low, cover, and simmer for 18 to 20 minutes or until rice is tender and liquid is absorbed.
06 - Fluff rice with a fork, adjust seasoning as needed, and serve hot.

# Expert Hints:

01 -
  • It comes together in 40 minutes flat, making weeknight dinner actually possible instead of a distant dream.
  • Everything happens in one pot, which means less cleanup and more time to actually enjoy your meal.
  • The flavors are genuinely comforting and satisfying, proving that budget cooking doesn't mean boring food.
02 -
  • Don't skip the step of toasting the rice in oil—it genuinely prevents the dish from tasting like plain rice soup and makes the texture better.
  • If your broth is already heavily salted, go easy on the salt at first because it concentrates as the liquid cooks down.
03 -
  • Toasting your uncooked rice in oil before adding liquid is the single most important technique that elevates this from okay to genuinely good.
  • Taste your broth before pouring it in if possible—some broths are saltier than others, so adjusting your salt at the end gives you better control.
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