One Pot Chicken and Rice
A warm, comforting dish featuring tender chicken, soft vegetables, and perfectly cooked rice all made in a single pot.
Ingredients
- 4–6 tablespoons butter or vegan butter (divided)
- 1 heaping cup shredded or chopped carrots
- Homemade seasoned salt and pepper (to taste)
- 2 scant cups long grain white rice (Lundberg White Jasmine Rice recommended)
- 1 tablespoon dried minced onion
- 1 teaspoon dried minced garlic
- 2 tablespoons dried parsley flakes
- 8 cups chicken stock
- 2 pieces chicken breasts (~1 lb, cut into bite-sized pieces)
Instructions
- In a large soup pot, melt 2 tablespoons of butter over medium heat. Add shredded carrots and sprinkle with seasoned salt and pepper. Cover and cook for 5 to 6 minutes until soft.
- Stir in rice, dried onion, and dried garlic. Sauté for about a minute until rice is coated in butter. Add dried parsley and pour in chicken stock.
- Bring to a boil, then reduce heat to medium-low. Simmer for 15 minutes, stirring occasionally.
- Season chicken pieces with salt and pepper, then add to the pot. Raise heat to get simmering again, then lower it back to medium-low and simmer for another 7 to 10 minutes.
- Once rice is al dente and chicken is cooked, stir in remaining butter. Taste and adjust seasoning if needed.
- Turn off heat and let rest for 5 minutes before serving.
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Notes
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat gently with a splash of chicken stock or water.