Easy Chicken Vegetable Rice

Easy Chicken Vegetable Rice is a very easy, one-pot rice dinner, that is delicious and quick to make. A whole meal in one pot.

What’s not to like about Easy Chicken Vegetable Rice

One pot — One-pot meals are amazing. So easy to cook in, so easy to clean up, I wish every meal could be made in one pot. 

Ingredients from Pantry — Doesn’t get any easier than thawing some chicken, throw in your favorite vegetables, rice, and some spices. 

Leftovers — This recipe makes a decent amount of food and makes for great leftovers. If you meal prep, this would make four excellent to-go lunches or dinners and reheat easily. 

Easy to customize — If you prefer different flavors, you could add your preferred spices and substitute them with your favorite vegetables.

Meat Substitutes

This recipe can be made with minced meat (ground meat) rather than chicken pieces. You could substitute chicken with beef or ground beef – but it will take a little longer to cook through until the beef is done. You can even use plant-based meat alternatives to make it vegan.

What kind of rice to use

I have used basmati rice as that is what I always use and have in my pantry always. You can use brown rice if you prefer that. Be sure to give it extra time to cook as basmati cooks faster than brown.

Sides to serve with Easy Chicken Vegetable Rice

Add a big leafy salad on the side with a salad dressing of choice or some crusty bread.

How to store the leftover Easy Chicken Vegetable Rice

This dish will keep for up to 3 days in the fridge or up to 3 months in the freezer in an airtight container.

You might like to try Fried Riced Cauliflower – EggFree.

Easy Chicken Vegetable Rice

Course: MainsCuisine: Indian, PakistaniDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories

441

kcal

Total time

55

minutes

Easy Chicken Vegetable Rice is a very easy, one pot rice dinner, that is delicious and quick to make. You can add any vegetables.

Ingredients

• 3 cups rice

• 1 teaspoon salt

• 1 teaspoon whole black peppercorns

• 1 lb chicken

• 2 carrots

• 2 tablespoons coconut oil

• 5 green chilies

• 2 teaspoons ginger garlic paste

• 3 potatoes

• 1 green pepper

• 1 cup frozen peas

• 2 tomatoes

• 1 teaspoon cumin seeds

• coriander leaves, for garnish

• yellow food color, pinch (optional)

Steps

• Peel and chop all the vegetables except the chilies. Heat 1 tablespoon oil in a pan, add vegetables fry for 5 minutes, and take out all the vegetables.
• Heat the remaining 1 tablespoon of oil in the same pan. Add ginger/garlic paste, cumin, black pepper, salt, and chicken and cook until the chicken is browned. Then add back the potatoes. Now add a little water and let it cook until both the potatoes and chicken are cooked through.
• Once the chicken is done, add 3 cups water and 2 teaspoon salt and let it come to a boil on high heat. Now add the rice, let it come back to a boil, and cook just until the rice is almost cooked through and has absorbed the water.
• Add back the veggies, chilies, coriander leaves, and the color (if adding). Cover and simmer on low heat for 10 to 15 minutes or until the rice is completely cooked. Mix and enjoy.

Recipe Video

Recipes straight to your inbox!

Pin it for Later