One Pot Chicken and Rice Recipe

One Pot Chicken and Rice Recipe

One pot chicken and rice is comfort food at its finest. I think every cuisine and culture has a version, and the variations are endless.

Leftover Chicken Recipes

I almost always make my version of this dish with leftover chicken. Whether it’s grilled chicken, roast chicken, or a leftover rotisserie chicken from the store, any option is a good one! I keep the ingredients simple–using only use onion, bell pepper, and garlic for the aromatics, then adding tomato sauce and my favorite Cuban Seasoning for extra added flavor.

One Pot Chicken and Rice

While this dish is certainly a meal within itself, if you are looking for a side dish to go along with it I recommend this brightly flavored Marinated Carrot Salad. It has just enough punch to counteract the richness of the dish, and ups your veggie intake as well.

Frozen Peas Recipes

One of the key ingredients in this recipe is the frozen peas, and I don’t recommend leaving them out. They provide a sweetness to the dish, which helps balance out the rich satisfying flavors. I did make this dish ONE TIME without the peas (because I was out), and my daughter (she’s 12) definitely noticed! “Hey Mom, I don’t think you should leave out the frozen peas next time, it’s not as good without it”. Alright my harshest (and sweetest!) food critic, point taken.

one pot chicken and rice

One Pot Chicken and Rice Recipe

A delicious way to use up leftover chicken. Aromatic spices and pantry ingredients come together for a delectable weeknight meal. 
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Course: Dinner, Main Course
Cuisine: Cuban
Keyword: one pot chicken and rice
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

  • 1 small white onion
  • 3 cloves garlic
  • 1 small green bell pepper
  • 1 Tablespoon extra virgin olive oil
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons Cuban Seasoning
  • 1 8 oz. can tomato sauce
  • 1 1/4 cups water
  • 1 cup white basmati rice, rinsed and drained
  • 2/3 cup frozen peas
  • 2-3 cups cooked chicken, shredded or cubed
  • 1/4 cup cilantro leaves

Instructions

  • Finely dice onion, garlic, and green pepper.
  • Heat a deep 10-inch skillet over medium heat. Add olive oil along with onion, green pepper, garlic, salt, and Cuban Seasoning. Cook over medium-high heat for 5 minutes, stirring occasionally.
  • Add tomato sauce and water, stirring to combine. 
  • Bring to a simmer, gently stir in rice and peas, so they are distributed evenly. Place chicken on top and cover, cook for 20 minutes. When finished, the liquid should be absorbed and rice cooked. Pull the pan from the heat, and let sit covered, for 10 minutes undisturbed. Garnish with cilantro leaves to serve.
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