After the Christmas holidays in Arkansas it tends to get colder. For some reason, our snow likes to come in January and February leaving us without a White Christmas. Growing up with this type of weather I always looked forward to the colder weather of January and February because of all of the soups and stews! I am going to share with you some of my favorites in the next couple of months! Let’s start with this one pot chicken and rice.
Starting with this One Pot Chicken and Rice that will give you all the feels and you are guaranteed to fall in love with this recipe. I love it so much I usually make a double batch and freeze in individual containers so I can have it over and over again whenever I feel the need for a good chicken and rice on pot!
I usually serve this with a nice piece of sourdough bread, but lately I have been loving this Rosemary loaf I’ve been getting at Fresh Market. It is so tasty and works nicely with a garlic butter toasted on top.
I’m not the best with rice— it’s really probably my vice. I loathe cooking rice because I can’t ever get it right. Sometimes I will cook 90 second rice, (don’t you dare judge me!), however, there is something so delicious about cooking the rice the chicken broth and cream roux you make prior to adding the veggies and chicken. All this to say, if you use raw rice -put it in after the roux, if you use 90 second rice put it in with your veggies and chicken.
Another short cut I take is using Rotisserie Chicken. I mean duh. Who would rather buy a more expensive raw chicken and cook it yourself? Nobody ever. Like nobody.
The one short cut I do not take is veggies. I don’t use frozen veggies for this one – I like to use fresh peas and fresh carrots. Sometimes, I will add a nice shiitake mushroom cut into slivers.
You really need a ceramic cast iron for this recipe so you can cook the roux on the stove, add your veggies and chicken, and then put it into the oven to cook and meld the flavors together. The last act of the recipe…add the cheese and let it melt and cook on top.
Seriously, you can’t go wrong with this One Pot Chicken and Rice.
Oh and did I mention its easy, fast, and only uses a few ingredients. Best. Dinner. Ever.
I really strive to help you with simple ingredients and getting dinner on the table. It’s just so important that we make time to eat dinner as a family. Whether you make the dinner tonight or you made it last week and it’s been in the fridge unthawing all day – taking the small steps to ensure your family sits at the table together each night, or at least a few nights a week is so important.
Did you know that children that sit at the table and eat dinner with their parents 3x a week are 70% less likely to get in fights, have anger issues, and will make better grades in school? Sounds like a win win to me and all you have to do… make dinner at the table.
Grab a rotisserie chicken, veggies, and rice and make this soup! You won’t regret it!Print
This One Pot Chicken and Rice will have you so happy the cold weather is here! Both simple and easy using only a few ingredients, this is a perfect weeknight meal.
- 3 Tbsp butter
- 1 medium onion, chopped
- 2 garlic clove, minced
- 4 tsp salt
- 5 sprigs thyme
- 1 1/2c long grains white rice*
- 1 carrot, chopped into thin rounds**
- 10 oz peas**
- 1/2c shiitake mushrooms, cut into slivers (optional)
- 3c chicken broth
- 1 can of evaporated milk (12 ounces)
- 1 rotisserie chicken, pulled chicken (or 1 pound)
- 1 tsp ground black pepper
- 1c shredded cheese, or as much as desired
I’m going to provide two different ways to cook this. One with all raw ingredients and the other way with shortcuts. Enjoy both!
WITH FRESH INGREDIENTS:
- Melt the butter in a large oven ready skillet over medium-high heat. Add the onion, garlic, salt and thyme. Cook until the onion is soft then add rice and carrots and cook for 2-3 minutes. (This is where I usually mess up – I am so not good with cooking rice)
- Add the chicken broth and evaporated milk and stir in the chicken and the rest of the salt and pepper. Bring to a boil and then reduce to a simmer. Stir and cover with a lid – cook for about 15 minutes, stirring so the rice doesn’t stick to the pot. (If the rice sticks to the pot it will become crunchy and not tasty).
- Stir in the peas (and mushrooms, if desired) and add more chicken broth if the mixture is too thick.
- Sprinkle with the cheese and cover with the lid to melt the cheese and meld the flavors together in the oven at 350 degrees for 5-8 minutes.
- Enjoy with Garlic Sourdough Bread
WITH [Short cut] INGREDIENTS:
- Melt the butter in a large oven ready skillet over medium-high heat. Add the onion, garlic, salt and thyme. Cook until the onion is soft.
- While cooking your seasonings together, cook your frozen peas, carrots, and rice (see notes below for frozen ingredients) according to packaging (usually 2-2 1/2 minutes in the microwave). You want to make sure whatever frozen vegetables you use you cook to get out the extra moisture. You do not want that moisture in the rue you are making because it was will water it down.
- Add the chicken broth and evaporated milk to your seasonings. Stir in the cooked rotisserie chicken. Bring to a boil and then reduce to a simmer (this helps mix the flavors and thicken the sauce).
- Stir in the frozen veggies, mushrooms (if you want them) and your rice. Add more chicken broth if the mixture is too thick. Taste your sauce and add salt and pepper, if desired – you will most likely want more salt if anything.
- Sprinkle with the cheddar cheese and cover with the lid to melt the cheese and meld the flavors together in the oven at 350 degrees for 5-8 minutes.
- Enjoy with Garlic Sourdough Bread
- 10 oz. frozen peas
- 10 oz. frozen carrots
- 24 oz. Microwavable Rice (I have to use 3 packages of Uncle Ben’s Ready Rice)
You can always add more vegetables and different vegetables if you want. Green Beans are a great addition as well as broccoli if you are into that. These are just the ratios that I like.
- Prep Time: 5-8 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven and Stove Top
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