You know those nights when you’re staring into the fridge at 6pm, totally exhausted, and just need something good to happen fast? That’s exactly how my chicken and rice veggies recipe was born! I was juggling work deadlines, a toddler who refused naps, and zero energy for complicated cooking. This one-pan wonder saved my sanity—it’s packed with protein, veggies, and carbs all in one cozy bowl. The best part? It’s ready in 35 minutes flat. Now it’s my go-to when life gets chaotic (which is…always). Trust me, this dish tastes like a hug after a long day.

Why You’ll Love This Chicken and Rice Veggies Recipe

This isn’t just another chicken and rice dish—it’s my weeknight superhero! Here’s why it’ll become your favorite too:

• One-pan wonder: Minimal cleanup means more time for Netflix (or chasing kids around the house).
• Balanced bites: Every forkful gives you protein from the chicken, carbs from the rice, and vitamins from those colorful veggies.
• Customizable: Swap veggies based on what’s in your fridge—I’ve used everything from zucchini to frozen corn in a pinch.
• Meal prep magic: Makes fantastic leftovers that taste even better the next day (if it lasts that long!).

Seriously, this recipe is so forgiving. Burn the chicken a little? No problem—the rice and veggies will save it. Forgot to chop the carrots small enough? Extra crunch never hurt anyone!

Ingredients for Chicken and Rice Veggies

Here’s everything you’ll need to make this cozy, filling dish—I promise it’s all simple stuff you probably have already! The magic happens when these basic ingredients come together just right.

• 1 lb boneless chicken fillet, diced: I like cutting mine into bite-sized pieces—not too small or they’ll dry out, not too big or they won’t cook evenly. Breast or thighs both work great here!
• 1 cup white rice (uncooked): Plain old long-grain white rice is my go-to because it cooks up fluffy and absorbs all those delicious flavors. (Pssst—I’ll tell you how to use brown rice later if you prefer!)
• 2 cups mixed vegetables (carrots, peas, bell peppers—chopped): This is where you can get creative! My favorite combo is bright orange carrots, sweet peas, and red bell peppers for color, but use whatever makes you happy.
• 2 tbsp olive oil: Just enough to get everything sizzling nicely without making the dish greasy.
• 1 tsp salt: Seems simple, but it makes all the difference in bringing out the flavors.
• 1/2 tsp black pepper: Freshly cracked if you’ve got it—that little bit of spice warmth is everything.
• 1 tsp garlic powder: My secret weapon! It distributes flavor better than fresh garlic in this quick-cooking dish.
• 1 tsp paprika: For that gorgeous golden color and subtle smokiness.
• 2 cups chicken broth: Way better than water! It gives the rice so much more personality.

See? Nothing fancy—just good, honest ingredients that turn into something special together. Now let’s get cooking!

How to Make Chicken and Rice Veggies

Okay, let’s turn these simple ingredients into something magical! I’ll walk you through each step—just follow along and soon you’ll have a steaming bowl of comfort ready to devour. The key here is patience (especially when simmering) and trusting the process.

Step 1: Cook the Chicken

Grab your favorite large pan—I use my trusty cast-iron skillet for this—and heat that olive oil over medium heat. Too hot and the chicken will burn before cooking through! Add your diced chicken in a single layer (don’t crowd the pan or it’ll steam instead of browning).

Now here’s the important part: resist the urge to poke and stir constantly! Let the chicken sit for 2-3 minutes until you see golden edges forming. Flip the pieces and cook another 2-3 minutes until they’re evenly browned but not fully cooked inside (they’ll finish later with the rice). This step should take about 5-7 minutes total. You’ll know it’s ready when your kitchen smells like heaven!

Step 2: Sauté the Vegetables

Time to add color and crunch! Toss in your chopped veggies—I love hearing that satisfying sizzle when they hit the pan. Stir everything together so the veggies get coated with all those delicious chicken juices and spices.

Cook for exactly 3 minutes, stirring occasionally. You want them slightly softened but still bright and crisp—they’ll continue cooking with the rice later. The bell peppers should just start to lose their raw edge, and the carrots should be fork-tender but with some bite. This quick sauté brings out their natural sweetness beautifully!

Step 3: Combine and Simmer

Here comes the magic! Sprinkle in the rice, salt, pepper, garlic powder, and paprika. Give everything a good stir so every grain of rice gets coated in flavor. Now pour in the chicken broth—it should bubble immediately when it hits the hot pan.

As soon as it comes to a boil, reduce the heat to low and cover tightly with a lid. This is crucial! Set your timer for 18 minutes and resist peeking—that steam is cooking your rice perfectly. After 18 minutes, check if the liquid is absorbed and the rice is tender. If needed, give it another 2 minutes (but don’t overdo it or the rice gets mushy).

Finally, remove from heat and let it sit covered for 5 minutes—this lets the rice fluff up perfectly. Then grab a fork and gently fluff everything together before serving. The chicken will be juicy, the veggies vibrant, and the rice infused with all those wonderful flavors!

Tips for Perfect Chicken and Rice Veggies

After making this dish at least a hundred times (no exaggeration!), I’ve picked up some tricks to make sure it turns out perfect every time:

• The fluff factor: Always use a fork—never a spoon—to fluff the rice after cooking. It keeps the grains separate instead of smashing them into a gummy mess.
• Broth is boss: That chicken broth makes ALL the difference compared to water. If you’re out, just dissolve a bouillon cube in hot water—it’s still way better than plain!
• Brown rice lovers: If you use brown rice, add an extra 1/2 cup broth and cook for 10 extra minutes. The extra time is worth it for that nutty flavor!
• Resting time: Those 5 minutes off heat aren’t optional—they let the rice absorb any last moisture and become perfectly tender.

Oh, and one more thing—if your rice ever turns out slightly underdone, just sprinkle a tablespoon of water over the top, cover, and let it steam for a few more minutes. Works like a charm!

Variations for Chicken and Rice Veggies

The beauty of this recipe? You can tweak it a million ways to match your mood! Here are my favorite spins:

• Grain switch: Swap white rice for quinoa (use 1 1/4 cups liquid) or cauliflower rice (add it with the veggies—no extra cooking needed!).
• Veggie remix: Toss in broccoli florets for crunch or mushrooms for earthy flavor. Frozen peas work in a pinch too—just add them with the rice.
• Spice it up: A teaspoon of Cajun seasoning or red pepper flakes gives it a kick. Sometimes I stir in a spoonful of pesto at the end for herby freshness!

Honestly? The only wrong way to make this is not making it at all. Have fun experimenting!

Serving Suggestions for Chicken and Rice Veggies

This dish is a complete meal on its own, but if you want to make it extra special, here’s how I love to serve it:

• With a crisp side salad: The fresh greens balance the heartiness perfectly—try a simple lemon vinaigrette.
• Warm crusty bread: For soaking up every last flavorful bite (garlic bread takes it over the top!).
• Topped with fresh herbs: A sprinkle of chopped parsley or cilantro adds brightness.

Sometimes I just grab a big spoon and eat it straight from the pan—no judgment here!

Storage and Reheating

This chicken and rice veggies dish makes fantastic leftovers—if you can resist eating it all in one sitting! Here’s how to keep it tasting fresh:

• Airtight is right: Store in a sealed container in the fridge for up to 3 days. The rice stays perfectly moist this way.
• Reheat with love: Add a splash of broth or water before microwaving (covered!) for 1-2 minutes. Stir halfway to distribute the heat evenly.
• Freezer tip: Portion it out and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Pro tip: The flavors actually deepen overnight, making day-two portions taste even better—if you ask me!

Chicken and Rice Veggies Nutritional Information

Now, I’m no nutritionist—just a home cook who likes knowing what’s going into my family’s meals! These numbers are estimates based on my standard recipe, but your mileage may vary depending on exact ingredients. (That extra glug of olive oil or handful of peas won’t make or break your diet, promise!)

Per generous 1-cup serving, you’re looking at:

• 350 calories – Just right for a satisfying meal without feeling stuffed
• 25g protein – Thanks to that lean chicken keeping you full for hours
• 45g carbs – Mostly from the rice, giving you steady energy
• 4g fiber – Those veggies are working overtime!
• 8g fat – The good kind from olive oil and natural chicken fats

What I love most? This dish packs serious nutrition without any weird ingredients or complicated math. It’s real food that makes you feel good—not some sad “diet” meal. The balance of protein, carbs, and veggies means no energy crashes later. My kids get all their vitamins, and I get peace of mind!

Remember: Nutrition varies based on your specific ingredients. Using brown rice? Add 2g more fiber. Prefer chicken thighs? That’s an extra 3g fat per serving. Cooking should be joyful, not stressful—so make it how you love it!

FAQs About Chicken and Rice Veggies

I get asked about this recipe all the time—here are the questions that pop up most often in my kitchen (and my honest answers after years of making this dish)!

Can I use frozen veggies instead of fresh?
Absolutely! Frozen mixed veggies work great in a pinch—just toss them in straight from the freezer when you’d normally add fresh. No need to thaw first! They might release a bit more liquid, so you could reduce the broth by 1/4 cup if you’re worried about mushy rice.

How can I make this dish spicier?
Oh, I love this question! My favorite ways to turn up the heat:

• Add 1/2 tsp cayenne pepper with the other spices
• Stir in diced jalapeños with the veggies
• Top with hot sauce or crushed red pepper flakes when serving

Just taste as you go—you can always add more heat but can’t take it away!

Why is my rice still crunchy after cooking?
This usually means either:

• The heat was too high (should be a gentle simmer, not a boil)
• Not enough liquid (measure your broth carefully!)
• The lid wasn’t tight enough (steam escaped)

Fix it by adding 2 tbsp water, covering tightly, and cooking 3 more minutes on low.

Can I make this in a rice cooker?
You bet! Brown the chicken and veggies in a pan first, then transfer everything to the rice cooker with the broth. Use the “white rice” setting if you have one. The texture will be slightly different but still delicious!

What if I don’t have chicken broth?
No worries—these work too:

• Vegetable broth (for a lighter flavor)
• 1 bouillon cube + 2 cups water
• Even plain water in a pinch (just add an extra 1/2 tsp salt)

The broth adds depth, but the dish will still be tasty without it!

Share Your Feedback

Alright, friend—now it’s your turn! I’ve poured all my chicken-and-rice-loving heart into this recipe, and I’d love to hear how it turns out in your kitchen. Did your kids actually eat the veggies without a fuss? (Mine still pick out the carrots sometimes—sigh.) Did you add your own twist that rocked your world? Maybe you discovered the perfect spicy kick or veggie combo? Spill the beans!

Drop a comment below or give it a star rating if you tried it. Your feedback helps me create even better recipes, and honestly, it just makes my day to hear from fellow home cooks. Cooking’s more fun when we share the wins (and the occasional kitchen disasters—no judgment here!). So go ahead—whip up this cozy dish, then come back and tell us all about it. Happy cooking!

35-Minute Chicken and Rice Veggies – A Protein-Packed Delight

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• Author: Christina R. Jones
• Total Time: 35 mins
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

A simple and nutritious dish combining chicken, rice, and vegetables for a balanced meal.

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Ingredients

Scale 1x2x3x

• 1 lb boneless chicken fillet, diced
• 1 cup white rice
• 2 cups mixed vegetables (carrots, peas, bell peppers)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 cups chicken broth

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Instructions

1. Heat olive oil in a large pan over medium heat.
2. Add diced chicken and cook until browned, about 5-7 minutes.
3. Add mixed vegetables and sauté for 3 minutes.
4. Stir in rice, salt, pepper, garlic powder, and paprika.
5. Pour in chicken broth and bring to a boil.
6. Reduce heat, cover, and simmer for 18-20 minutes until rice is tender.
7. Fluff with a fork and serve hot.

Notes

• Use brown rice for a healthier option (adjust cooking time as needed).
• Add more vegetables if desired.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 3g
• Sodium: 600mg
• Fat: 8g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 60mg

Keywords: chicken and rice veggies, easy dinner, healthy meal