Easy One Pot Chicken Rice with Vegetables

There’s a kind of weeknight magic that happens when you throw chicken, rice, and a pile of colorful veggies into one pot and let it all simmer into something cozy. Easy One Pot Chicken Rice with Vegetables is that dinner—soft, steamy rice that soaks up garlicky chicken juices, sweet pops of peas and carrots, and that little golden crust at the bottom if you let it go just a touch longer. It’s simple, forgiving, and makes the kitchen smell like you’ve been trying really hard, when really you just used the right pot and turned the heat down.

My husband calls this “Tuesday Rice,” which is funny because we also eat it on Wednesdays, and frankly any night we don’t want dishes. The kiddo picks out the peas like she’s on a scavenger hunt and then asks for seconds. We made it once after a long soccer practice with whatever was left in the crisper—bell pepper that had one foot out the door, a lonely handful of spinach—and it still turned out like a hug in a bowl. Now it’s our “everyone’s home late but still hungry” staple, and yes, I eat the leftovers cold straight from the container like the gremlin I am.

Kitchen Talk

Sometimes I rinse the rice, sometimes I don’t. If I’m feeling fancy, I toast it in the pot with a little oil until it smells nutty—it makes the texture a tiny bit firmer and I love that.

I’ve made this with chicken thighs and with breasts; thighs stay juicier if you’re prone to getting distracted by laundry. If you only have breasts, cut them a little larger so they don’t dry out.

Frozen veggies? Absolutely. That mixed bag with peas, carrots, corn—straight from the freezer is fine. It cools the pot slightly, so I just give it an extra minute before putting the lid on.

One time I over-salted the broth, so I tossed in a squeeze of lemon and a knob of butter at the end—boom, fixed and weirdly better. Acid is your friend.

If you accidentally get that crispy socarrat at the bottom, do not panic. That toasty layer is gold. Serve it like a treat.

Shopping Tips

– Protein: Boneless, skinless chicken thighs are juicy and forgiving. If using breasts, pick thicker ones so they don’t overcook.
– Grains/Pasta: Long-grain white rice (jasmine or basmati) cooks evenly and stays fluffy. Avoid short-grain here unless you want stickier results.
– Vegetables: Peas, carrots, bell pepper—fresh or frozen both work. Grab a bag of frozen mixed veg for a zero-chop night.
– Spices: Paprika, garlic powder, onion powder, and a pinch of turmeric or cumin add warmth. Sniff your paprika—if it smells flat, it’ll taste flat.
– Canned Goods: Low-sodium chicken broth lets you control the salt. If using regular, hold back on seasoning until the end.
– Fats & Oils: A neutral oil for sautéing, plus a little butter at the end if you like a glossy finish and richer flavor.

Prep Ahead Ideas

– Dice the chicken and toss it with spices in the morning; it’ll be extra flavorful by dinner.
– Chop onions/peppers and store in an airtight container. Keep strong-smelling aromatics separate to avoid perfume-y veggies.
– Rinse and drain rice ahead; let it dry on a towel so it doesn’t steam too aggressively.
– In the morning: marinate chicken + pre-chop veg. At night: dump, stir, simmer, done.

✔Time-Saving Tricks

– Preheat the pot while you chop—hot pan = faster browning on the chicken and onions.
– Use frozen mixed vegetables straight from the bag; no thawing needed.
– Microwave the broth to warm it slightly before adding; the pot comes back to a simmer faster.
– Don’t rush the last 5 minutes off-heat with the lid on—carryover cooking finishes the rice gently.

✔Common Mistakes

– Cranking the heat too high once the lid is on. That leads to scorched bottoms and crunchy rice—go low and slow.
– Lifting the lid every two minutes (guilty). Steam loss = uneven rice. Set a timer and walk away.
– Salting aggressively before the broth reduces. Taste at the end and adjust; the flavors concentrate as it cooks.

What to Serve It With

– A simple cucumber salad with vinegar and a pinch of sugar.
– Steamed or roasted broccoli tossed with lemon and olive oil.
– Warm naan or pita to scoop up all the good bits.
– A quick green salad with a tangy vinaigrette to balance the cozy.

✔Tips & Mistakes

– Medium pot with a tight lid > giant Dutch oven, unless you’re doubling.
– Rinse rice if you want fluffy grains; skip if you like it slightly stickier.
– Season the chicken, not just the pot. Layers of flavor matter.
– If the rice’s not done but liquid is gone, splash in a little hot broth, cover, and give it a few more minutes.
– Too salty? Lemon juice and a pat of butter calm it down.
– Want a crispy bottom? Let it sit 2–3 minutes on low after the rice is cooked, then rest off-heat.

✔Storage Tips

Pop leftovers in an airtight container and chill within 2 hours. It keeps 3–4 days, and honestly, it’s fabulous cold—like a cozy rice salad. Reheat gently with a splash of broth or water on the stove or in the microwave, covered, so it steams back to life. Breakfast fried rice is the move: hot pan, leftover scoop, an egg on top, done.

✔Variations and Substitutions

– Swap thighs for chicken breasts or even rotisserie chicken—just fold rotisserie in at the end so it doesn’t overcook.
– Use brown rice, but give it more time and a bit more broth. Expect chewier, nuttier vibes.
– Make it plant-forward: sub chickpeas for chicken and use veggie broth. Add a little smoked paprika for depth.
– Stir in a spoonful of pesto or chimichurri at the end for a herby finish, or a dash of soy sauce for savory oomph.
– No peas? Use corn. No carrots? Try diced zucchini. Frozen spinach wilts in perfectly.
– Dairy-ish finish: a squeeze of lemon and a sprinkle of Parmesan, or keep it dairy-free with olive oil and herbs.

Frequently Asked Questions

Easy One Pot Chicken Rice with Vegetables

This cozy one-pot chicken and rice is loaded with colorful vegetables and ready in about 40 minutes. Tender, seasoned chicken simmers with fluffy long-grain rice for a complete family dinner with minimal cleanup.

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Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.25 pound boneless skinless chicken thighs, cut into 1 inch pieces
• ▢ 1 cup long-grain white rice, rinsed and drained
• ▢ 2 cup low-sodium chicken broth
• ▢ 1 cup frozen mixed vegetables (peas, carrots, corn)
• ▢ 0.5 cup yellow onion, diced
• ▢ 0.5 cup red bell pepper, diced
• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon garlic, minced
• ▢ 1 teaspoon kosher salt adjust to taste
• ▢ 0.25 teaspoon black pepper
• ▢ 0.5 teaspoon paprika
• ▢ 0.5 teaspoon dried thyme
• ▢ 0.25 teaspoon ground turmeric optional
• ▢ 1 tablespoon lemon juice optional, for brightness
• ▢ 0.25 cup fresh parsley, chopped optional, for garnish

Instructions

Preparation Steps

• Rinse the rice under cold water until the water runs mostly clear; drain well.
• Season the chicken with 0.5 teaspoon salt, black pepper, paprika, and thyme; toss to coat.
• Heat the olive oil in a large heavy pot or deep skillet over medium-high heat. Add chicken and cook 4 to 5 minutes until lightly browned; transfer to a plate.
• Add onion and bell pepper to the pot and cook 2 to 3 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
• Stir in the rinsed rice and turmeric; cook 1 minute, stirring, to lightly toast the rice.
• Pour in the chicken broth and scrape up any browned bits on the bottom. Bring to a gentle simmer.
• Return the chicken and any juices to the pot. Reduce heat to low, cover, and cook 15 to 18 minutes until the rice is tender and most liquid is absorbed.
• Fold in the mixed vegetables. Cover and let sit off heat for 5 minutes to warm the vegetables through and allow rice to steam.
• Fluff with a fork, stir in lemon juice and parsley, and season with remaining salt to taste. Serve warm.

Notes

Use chicken breast if preferred and reduce simmering time by 2 minutes. Swap mixed vegetables for fresh veggies like diced carrots or broccoli (steam slightly before adding). For extra flavor, add 0.25 teaspoon smoked paprika or a bay leaf while simmering. Leftovers keep refrigerated up to 3 days; reheat with a splash of broth.