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Easy One Pot Chicken Rice with Vegetables

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
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.

Nutrition

Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg