One-Pot Chicken and Rice (Printable Version)

Tender chicken and seasoned rice cooked with vegetables in one pot for a tasty, easy meal.

# Ingredient List:

→ Proteins

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

→ Rice and Grains

02 - 1½ 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 (prepared from bouillon cubes or ready-made)

→ Seasonings

07 - 2 tablespoons vegetable oil
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon paprika
11 - ½ teaspoon dried oregano
12 - ½ teaspoon ground cumin
13 - ½ teaspoon salt, or to taste
14 - ¼ teaspoon black pepper

# How to Make:

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

# Expert Suggestions:

01 -
  • It comes together in under 45 minutes and costs less than most takeout, which means you can feed a family without guilt or stress.
  • Everything cooks in one pot, so cleanup becomes almost an afterthought—just one sink full instead of a mountain of dishes.
  • The flavors are bold and satisfying without any fresh ingredients that might go bad in your fridge by Friday.
02 -
  • Don't skip the toasting step with the rice—those two minutes of contact with hot oil transform the texture from potential mush to actually separate, fluffy grains that feel intentional.
  • Keep the liquid and rice ratio honest at three cups broth to one and a half cups rice, because this is the one variable that determines whether you get dinner or rice soup.
03 -
  • Toast your uncooked rice for those two minutes—it's the difference between rice that tastes like rice and rice that feels like it was made with care.
  • If you don't have fresh onion, skip it instead of worrying, because the spices and the tomatoes are already doing the heavy lifting on flavor.
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