One-Pot Chicken and Rice (Printable Version)

A tasty blend of chicken, rice, and vegetables cooked together for an easy main dish.

# What You'll Need:

→ Proteins

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

→ Rice and Grains

02 - 1.5 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 (bouillon cubes diluted in water if necessary)

→ Seasonings

07 - 2 tablespoons vegetable oil
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - 1 teaspoon paprika
11 - 0.5 teaspoon dried oregano
12 - 0.5 teaspoon ground cumin
13 - 0.5 teaspoon salt (adjust to taste)
14 - 0.25 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 uncooked rice to the pot and cook, stirring frequently, for 2 minutes until lightly toasted.
03 - Incorporate drained canned chicken, mixed vegetables, and the entire can of diced tomatoes with green chilies, including the liquid, into the pot.
04 - Pour in chicken broth. Stir in garlic powder, onion powder, paprika, oregano, cumin, salt, and black pepper until evenly mixed.
05 - Bring the contents to a boil, then reduce heat to low. Cover and simmer for 18 to 20 minutes, or until rice is tender and liquid is absorbed.
06 - Use a fork to fluff the rice gently. Adjust seasoning to taste if necessary. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pot, which means less cleanup and more time to relax after dinner.
  • The canned chicken and pantry staples make this incredibly affordable without sacrificing flavor.
  • The rice soaks up all the spices and tomato juices, creating layers of taste in every bite.
  • It reheats beautifully, so leftovers taste just as good the next day.
02 -
  • Do not skip toasting the rice—it adds a layer of flavor that makes the dish taste more complex than it actually is.
  • Keep the lid on while the rice simmers, or you'll lose steam and end up with crunchy grains.
  • Taste before serving because canned ingredients vary wildly in saltiness, and you might need to adjust.
03 -
  • If the rice starts to stick to the bottom, lower the heat immediately and don't stir too much—just let it finish gently.
  • For deeper flavor, bloom your spices in the oil for 30 seconds before adding the rice.
  • Make this in a wider pot if you have one—it helps the rice cook more evenly and prevents mushy spots.
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