One-Pot Chicken with Rice (Print Version)

Tender chicken and seasoned rice cooked together with mixed vegetables for a hearty, simple main dish.

# What You'll Need:

→ Proteins

01 - 2 cups 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 (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 (homemade or from 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, or to taste
14 - 1/4 teaspoon black pepper

# How to Make It:

01 - Heat vegetable oil in a large pot over medium heat. Add the chopped onion, if using, and sauté until softened, about 2-3 minutes.
02 - Add the uncooked long grain white rice to the pot and cook, stirring frequently, for 2 minutes until lightly toasted.
03 - Stir in the drained canned chicken, mixed vegetables, and the can of diced tomatoes with green chilies including the liquid.
04 - Pour in the chicken broth. Add garlic powder, onion powder, paprika, dried oregano, ground cumin, salt, and black pepper. Stir thoroughly to combine all ingredients.
05 - Bring the mixture to a boil. Reduce heat to low, cover, and simmer for 18 to 20 minutes, or until the rice is tender and the liquid has been absorbed.
06 - Fluff the rice gently with a fork. Adjust seasoning to taste. Serve hot.

# Expert Advice:

01 -
  • It costs less than ten dollars to feed four people and feels way more luxurious than it should.
  • Everything cooks in one pot, which means minimal cleanup when you're exhausted.
  • The spice blend transforms budget ingredients into something that tastes like a real restaurant dish.
02 -
  • Don't skip toasting the rice—it's the difference between a mushy texture and rice that actually has substance and structure.
  • Keep the liquid from the canned tomatoes and use it as part of your cooking liquid, not something to drain away—it adds acidity and depth that can't be replicated.
03 -
  • Always drain your canned vegetables, but save the liquid from the tomatoes—it's a key part of creating enough cooking liquid while adding authentic flavor.
  • The rice will continue to absorb liquid even after the heat is off, so if you think it's slightly too wet when you fluff it, give it five more minutes covered and it'll firm up perfectly.
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