Delicious One Pot Chicken and Rice Dish!
So this isn’t my only one pot chicken and rice recipe – I’ll be posting MORE! However, this is kind of the first in a series that uses some of my favorite flavors: tomatoes, mushrooms, chicken…pretty delicious. While this is the first time I’ve made this sort of dish, I liked it quite a lot and think it only needed a few modifications to make it perfect. So below, I’ve given you the recipe and mentioned the couple of things I think would make it even better. Overall, however, it can be made as is as a delicious week night one pot dinner.
I think the best thing about this recipe is that you can add just about any veggies to it and it will be delicious. In this particular instance, I didn’t have a lot of fresh stuff (I was at the end of my week) and had to used canned mushrooms and diced tomatoes. However…the canned mushrooms, while I usually hate them, held up really well in this dish and I FINALLY got them out of my pantry! I love when I can actually use stuff that’s been sitting around, waiting for a recipe.
I also had defrosted chicken breasts on hand, and if I had them again, I would have added them a little later than I did (I added them when I added the liquid). They came out just a bit dry. If I had a choice, I would have done chicken thighs or another meat that holds up well to long, low cooking.
I could have added peas to this and it would have been delicious, or spinach, or bell peppers. All of these would have added a nice twist.
Now that that has all been said, let’s see how we make this beauty!
Step 1. Get your veggies going in some butter. In this case we have some onions and mushrooms. Don’t forget to salt and pepper to taste! Just because something isn’t done doesn’t mean it shouldn’t taste rather delicious. I also added some garlic powder and red pepper flakes.
Step 2. Add your rice. I used plain white jasmine, because I love jasmine rice, and it has this wonderful nutty deliciousness. It’s also long grain, which holds up better in the fridge. Stir a bit until rice begins to turn golden! Don’t worry, your onions and your mushrooms will just break down a little more, it’s hard to overcook either.
Step 3. Add your liquids and your chicken. I used chicken broth, and I used 3 cups of it (compared to 1.5 cups of rice). You can use water and boullion, or you can use straight water if you prefer, but the chicken broth gives it a lot of flavor. I also left some of the juice with the canned tomatoes to add a little more flavor.
Step 4. BRING TO A BOIL! Once it is boiling, reduce it to a simmer and cover. Don’t mess with it for about 25 minutes, then you can check on it to see if all the water is absorbed. Mine took about half an hour to absorb all the liquid, and the rice was tender and fluff.
Step 5. Eat it. Yep, it’s that easy. Fluff the rice and take a big serving and eat it.
So this lovely one pot chicken and rice dish is obviously very customizable and easy for anyone. It’s also something I think anyone who likes chicken and rice would like, haha. And the flavors are SOOOOO easy to customize that you can really make something that suits your family’s needs to a T!
Delicious One Pot Chicken and Rice
A pleasant one-pot chicken and rice recipe with TONS of delicious options.
Amount Per Serving
Calories from Fat 108
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Total Carbohydrates 52g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1.5 cups jasmine rice, uncooked
- 3 cups chicken stock
- 4 chicken thighs (or 2 chicken breasts)
- 1 onion
- 2 small cans of mushrooms
- 1 15.6 oz can of diced tomatoes
- garlic powder to taste
- red chili flakes to taste
- salt and pepper to taste
- any other seasonings you enjoy on rice
- 2 tablespoons of butter (for sauteeing veggies)
- Add your butter to your pan and get it nice and hot. Once the butter melts, add your mushrooms and your onions and cook until onions are translucent.
- Add your rice. Coat well with butter and stir occasionally until rice begins to turn golden brown.
- Add your liquid and stir. You can also add your chicken at this step like I did if you have thighs, or wait 10-15 minutes if you have chicken breasts.
- Bring to boil, reduce to simmer, and cover.
- Cook for about 30 minutes and check to see if all the liquid has been absorbed. If it has, you’re done. If it hasn’t, continue to check every 3-5 minutes until it is.
- Fluff and serve with a little parmasean on top!
By Kathrine Sterrett