Why You’ll Love This Recipe

• Few dishes to wash afterward—everything cooks in one pot.
• Balanced meal: protein (chicken), carbs (rice), and vegetables all together.
• Very adaptable: you can swap spices, veggies, rice types, or chicken cuts depending on what you have.
• Comforting and satisfying—warm, flavourful, and filling.
• Great for leftovers; flavors often deepen after sitting a day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken (thighs or breasts, bone‑in or boneless)
• Rice (long‑grain white, basmati, or your preferred kind)
• Onion
• Garlic
• Vegetables (e.g. carrots, peas, bell peppers)
• Chicken broth or stock
• Olive oil (or other cooking fat)
• Spices/herbs (examples: paprika, cumin, oregano, thyme, smoked paprika, salt, pepper)
• Optional garnish: green onions / parsley / fresh herbs

Directions

1. Season and sear the chicken: Season the chicken pieces with spices, salt & pepper. Heat oil in a large pot or skillet, then brown both sides of the chicken for flavour. Remove and set aside.
2. Sauté aromatics & veggies: In the same pot, add onion (and optionally bell peppers, carrots or other chosen veggies). Sauté until softened. Add garlic and cook briefly.
3. Toast the rice: Add the rice to the pot, stirring so it gets coated in the flavour and oil, lightly toasting for a minute or two.
4. Add liquid & return chicken: Pour in chicken broth/stock. Return the chicken to the pot, laying it on top of the rice. Bring to a boil.
5. Simmer covered: Reduce to low heat, cover, and cook until the rice absorbs the liquid and is tender, and the chicken is fully cooked through. Time will depend on rice type and chicken cut.
6. Finish with vegetables & rest: If using quick‑cooking veggies like peas, stir them in near the end. Once cooking is done, remove from heat and let rest (covered) a few minutes to allow steam to finish the rice.
7. Garnish and serve: Fluff the rice, garnish with herbs (parsley, green onions), squeeze a bit of lemon if desired, and serve hot.

Servings and timing

• Servings: ~ 4 people (depending on portion size and amount of vegetables)
• Prep time: ~ 10‑15 minutes
• Cook time: ~ 30‑45 minutes (varies with chicken type / rice type / vegetables)
• Total time: ~ 40‑60 minutes

Storage/Reheating

• Storage: Allow to cool, then transfer into airtight containers. Keeps for 3‑4 days in the refrigerator.
• Reheating: Reheat gently on the stove over low‑medium heat, adding a splash of broth or water to loosen the rice if it has dried. Microwave works too in portions, stirring halfway through.

FAQs

What cut of chicken works best?

Chicken thighs tend to stay juicier and more forgiving; boneless works well for speed, bone‑in adds flavour. Chicken breasts are fine but need careful monitoring so they don’t dry out.

Can I use brown rice?

Yes, but brown rice typically needs more liquid and longer cooking time. Adjust broth amount and cook time accordingly.

What if I don’t have chicken broth?

You can use water plus bouillon or stock cube, or even vegetable broth. Just taste and adjust seasoning.

How do I avoid soggy rice?

• Use the correct rice‑to‐liquid ratio.
• Don’t lift the lid frequently during simmering.
• Once off the heat, let it rest covered so leftover steam finishes cooking.
• If using vegetables that release water (like mushrooms or zucchini), add them toward the end.

Can I add more vegetables or change them?

Absolutely. You can use frozen peas, diced carrots, bell peppers, or any veggies you like. Add harder vegetables early; quick‑cooking ones toward the end.

Can this be made in an oven instead of stovetop?

Yes. After bringing the pot to a boil and adding all ingredients, some recipes finish cooking in an oven (covered) to ensure even cooking and prevent scorching.

Is this gluten‑free?

Yes, if you use a gluten‑free rice and ensure your broth/stock is gluten‑free. Most versions inherently are gluten‑free.

How can I add more flavour?

Searing the chicken well, using spiced rubs (paprika, cumin, herbs), adding garlic/onions, using good broth, perhaps finishing with lemon juice or fresh herbs, or even a splash of vinegar or hot sauce.

Can I make this in advance or freeze?

You can make ahead and refrigerate; flavours often improve. Freezing is possible but rice texture may degrade (becomes softer). If freezing, portion out and reheat gently with extra liquid.

Conclusion

One Pot Chicken and Rice is a go‑to for a satisfying, low‑stress dinner. It’s flavourful, adaptable, and designed to use what you have without compromising taste. Whether you lean toward hearty spices, fresh herbs, or a variety of veggies, it’s a recipe that’s easy to make your own—and reliably comforting.

One Pot Chicken and Rice

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Beef and Potato Bake is a hearty casserole made with layers of thinly sliced potatoes, seasoned ground beef, and a creamy, cheesy sauce—all baked to golden, comforting perfection. It’s an easy one-pan meal ideal for family dinners.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Halal

Ingredients

• 1 lb ground beef
• 4–5 medium Russet or Yukon Gold potatoes, thinly sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil or butter
• 1.5 cups milk or heavy cream
• 1 tbsp all-purpose flour (optional, for thickening)
• 1.5 cups shredded cheddar or mozzarella cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp dried thyme or Italian seasoning
• Fresh parsley for garnish (optional)

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a skillet over medium heat, add olive oil and sauté chopped onions until soft, about 5 minutes.
3. Add garlic and cook for 30 seconds.
4. Stir in ground beef and cook until browned. Season with salt, pepper, paprika, and dried herbs. Drain excess fat if needed.
5. In a saucepan, heat milk and whisk in flour (if using) to make a light cream sauce. Cook over medium heat until slightly thickened. Season with salt and pepper.
6. Grease a baking dish. Layer half of the sliced potatoes on the bottom.
7. Top with half of the beef mixture, some cream sauce, and a handful of shredded cheese.
8. Repeat the layers with remaining potatoes, beef, sauce, and cheese.
9. Cover the dish with foil and bake for 45 minutes.
10. Remove foil and bake for an additional 15–20 minutes until the top is golden and potatoes are tender.
11. Let rest for 10 minutes before serving. Garnish with fresh parsley if desired.

Notes

• For extra flavor, use a blend of cheeses like gouda or pepper jack.
• Dry potato slices thoroughly before layering to avoid excess moisture.
• Add sautéed mushrooms, corn, or spinach for more veggies.
• To make gluten-free, replace flour with cornstarch or omit it.
• Make ahead and refrigerate up to 24 hours before baking.

Nutrition

• Serving Size: 1/6 of bake
• Calories: 460
• Sugar: 4g
• Sodium: 620mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 0.5g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 24g
• Cholesterol: 85mg