Save Pin I stumbled on this one-pot wonder during a week when the budget was tight and the fridge was nearly empty. I had a few cans from Dollar Tree, some rice in the pantry, and zero energy for complicated cooking. What came together in that single pot surprised me—it was comforting, flavorful, and somehow tasted like I'd spent hours in the kitchen. The smell of toasted rice and cumin filled the apartment, and suddenly the day felt a little less heavy.
I made this for a friend who was going through a rough patch, and she sat at my kitchen table with a bowl in her hands, quiet at first, then smiling. She said it reminded her of her grandmother's cooking, which I hadn't expected at all. We ended up talking for hours, and the pot sat empty between us. That's when I realized food doesn't have to be fancy to mean something.
Ingredients
- Canned chicken breast: This is your protein shortcut—already cooked, tender, and ready to go. Drain it well so the rice doesn't get too wet, and flake it gently with a fork if the chunks are large.
- Long grain white rice: I prefer long grain because it stays fluffy and doesn't clump together. Toasting it briefly in oil before adding liquid gives it a subtle nutty flavor that elevates the whole dish.
- Mixed vegetables: These canned veggies add color and texture without any chopping. I drain them completely to avoid extra liquid, but don't rinse—they carry a little seasoning that helps the dish.
- Diced tomatoes with green chilies: This is where the flavor really kicks in. The chilies add a gentle heat, and the tomato liquid becomes part of the cooking broth, so don't drain this one.
- Chicken broth: I've used bouillon cubes dissolved in hot water plenty of times, and it works perfectly. Just taste as you go since bouillon can be salty.
- Vegetable oil: Any neutral oil works here. It helps toast the rice and keeps everything from sticking to the bottom of the pot.
- Garlic powder, onion powder, paprika, oregano, cumin: This spice blend is the soul of the dish. Don't skip the cumin—it adds warmth and depth that makes it taste like you simmered it for hours.
- Salt and black pepper: Season at the end too, because the canned ingredients and broth can vary in saltiness.
Instructions
- Sauté the aromatics:
- Heat the oil in your pot until it shimmers, then add the chopped onion if you have one. Let it soften and turn translucent, stirring occasionally so it doesn't brown too much. The smell will start to wake up your appetite.
- Toast the rice:
- Stir in the uncooked rice and let it cook for a couple of minutes, moving it around so every grain gets coated in oil. You'll notice it starts to smell toasty and a few grains might turn golden—that's exactly what you want.
- Add the proteins and vegetables:
- Toss in the drained canned chicken, the drained mixed vegetables, and the entire can of diced tomatoes with green chilies, juice and all. Stir everything together so it's evenly distributed.
- Pour in the broth and season:
- Add the chicken broth along with all your spices—garlic powder, onion powder, paprika, oregano, cumin, salt, and pepper. Give it a good stir to make sure the seasonings aren't clumped in one spot.
- Simmer until tender:
- Bring the whole pot to a rolling boil, then turn the heat down to low and cover it with a lid. Let it simmer gently for 18 to 20 minutes without lifting the lid too often, so the steam can cook the rice through.
- Fluff and adjust:
- Once the rice is tender and the liquid is absorbed, use a fork to fluff it up. Taste a spoonful and add more salt, pepper, or a squeeze of lime if you have it.
Save Pin One night I made a double batch and brought the leftovers to a potluck at work. People kept asking for the recipe, assuming it was some complicated family secret. I told them it was mostly canned goods from the dollar store, and they didn't believe me. That's the magic of this dish—it tastes like effort, but it's really just smart layering of simple ingredients.
Storing and Reheating
This keeps in the fridge for up to four days in an airtight container. When I reheat it, I add a splash of water or broth and warm it gently on the stove, stirring occasionally so the rice doesn't dry out. The microwave works too, but cover it with a damp paper towel to keep it moist.
Swaps and Variations
If you have leftover rotisserie chicken or cooked thighs, shred them and use them instead of canned. Frozen mixed vegetables work just as well—no need to thaw, just toss them in. For extra heat, stir in a pinch of cayenne or a few shakes of hot sauce at the end. I've also added a handful of frozen peas or corn when I had them, and it made the dish even heartier.
Serving Suggestions
I like to serve this with a wedge of lime and a sprinkle of chopped cilantro if I have it, but it's completely satisfying on its own. Sometimes I'll put out a bottle of hot sauce and let people customize their bowls. It pairs well with a simple side salad or even just some tortilla chips for scooping.
- Top with a dollop of sour cream or a drizzle of lime crema if you want something creamy.
- Serve alongside black beans for extra protein and a fuller meal.
- Pair with warm tortillas or cornbread for a cozy, complete dinner.
Save Pin This recipe taught me that good food doesn't need to be expensive or complicated. It just needs to be made with a little care and shared with people you love.