Save I threw this together on a Tuesday night when my paycheck was still three days away and the fridge looked like a scavenger hunt. I had grabbed a few cans from Dollar Tree that morning, not really planning anything, just hoping something would click. When I dumped everything into one pot and watched it bubble, the smell hit me—garlicky, warm, a little smoky—and I realized I wasn't just making dinner. I was making something that actually felt like home.
The first time I made this, my neighbor knocked just as I was fluffing the rice. She smelled it from the hallway and asked what I was cooking, half joking that it smelled better than anything she'd made all week. I scooped her a bowl and she stood there in my kitchen, eating it with a plastic fork, telling me it reminded her of something her mom used to make. That's when I knew this recipe was a keeper.
Ingredients
- Canned chicken breast: It might not be fancy, but it's pre-cooked, tender, and soaks up every bit of seasoning you throw at it without drying out.
- Long grain white rice: This holds its shape and doesn't turn mushy, which matters when everything's simmering together in one pot.
- Mixed vegetables: The frozen or canned kind adds color, texture, and a little sweetness without any extra chopping.
- Diced tomatoes with green chilies: This is where the flavor really wakes up, the chilies give a gentle kick and the tomato juice becomes part of the cooking liquid.
- Chicken broth: If you're using bouillon cubes, just dissolve them in hot water and it works exactly the same.
- Vegetable oil: A couple tablespoons to toast the rice and keep everything from sticking to the bottom.
- Garlic powder, onion powder, paprika, oregano, cumin: This spice blend is the backbone, it makes the whole pot smell like something simmering at your favorite little restaurant.
Instructions
- Soften the onion:
- Heat the oil over medium and toss in the chopped onion if you have one. Let it cook until it smells sweet and turns translucent, about 2 to 3 minutes.
- Toast the rice:
- Stir in the uncooked rice and let it sizzle for a couple minutes, stirring often. You'll notice it smells a little nutty, that's exactly what you want.
- Add the protein and veggies:
- Dump in the canned chicken, mixed vegetables, and the whole can of diced tomatoes with chilies, liquid and all. Stir it around so everything mingles.
- Pour in the broth and season:
- Add the chicken broth, then sprinkle in the garlic powder, onion powder, paprika, oregano, cumin, salt, and pepper. Give it a good stir to distribute the spices evenly.
- Simmer until tender:
- Bring everything to a boil, then lower the heat, cover the pot, and let it simmer for 18 to 20 minutes. Don't peek too much or steam escapes and the rice takes longer.
- Fluff and taste:
- When the liquid's absorbed and the rice is tender, fluff it with a fork. Taste a spoonful and adjust the salt or add a squeeze of lime if you have one.
Save I remember sitting at the table with my kid, both of us too tired to talk much, and he went back for seconds without saying a word. That quiet moment, just the sound of forks scraping bowls, felt like proof that good food doesn't need to be complicated or expensive. It just needs to show up when you need it.
Making It Your Own
If you have leftover rotisserie chicken or even some cooked thighs in the fridge, shred them up and use those instead of canned. You can also swap the mixed vegetables for whatever's on sale, frozen peas and carrots work great, or even a handful of corn. A pinch of cayenne or a few shakes of hot sauce turns this into something with a little more heat, and a handful of chopped cilantro at the end makes it taste fresher, almost restaurant style.
Storing and Reheating
This keeps in the fridge for about three days in a covered container, and it reheats beautifully in the microwave with a damp paper towel over the top to keep it from drying out. You can also freeze individual portions in zip bags, then reheat them straight from frozen with a splash of broth or water. The flavors actually deepen overnight, so leftovers might taste even better than the first round.
Serving Suggestions
I like to serve this with a wedge of lime on the side and maybe some sliced avocado if I'm feeling fancy. It's hearty enough to stand alone, but if you want to stretch it further, warm up a few tortillas or serve it with a simple side salad. Sometimes I'll top each bowl with a sprinkle of shredded cheese, even though the recipe is dairy free, it's your kitchen and your rules.
- A dollop of sour cream or Greek yogurt cools down the spice and adds creaminess.
- Crushed tortilla chips on top give it a little crunch and make it feel more like a fiesta.
- Leftover rice makes killer burritos the next day, just wrap it up with some beans and salsa.
Save This dish taught me that you don't need a full pantry to make something worth gathering around. Just a few cans, a little heat, and the willingness to trust that simple can still be delicious.
Kitchen Tips & Answers
- → Can I use fresh chicken instead of canned?
Yes, fresh chicken, such as rotisserie or cooked chicken thighs, can be substituted. Adjust cooking times accordingly to ensure chicken is fully cooked.
- → What alternatives exist for mixed vegetables?
Frozen vegetables work well as a substitute if canned are unavailable. Fresh vegetables can also be added but may require slightly longer cooking.
- → How can I add extra flavor to this dish?
A squeeze of lime juice or a sprinkle of chopped fresh cilantro brightens the flavors. Adding cayenne or hot sauce offers a spicier kick.
- → Is it necessary to sauté the onions first?
Sautéing onions softens them and releases sweetness, enhancing the overall dish. However, they can be omitted if desired.
- → What type of rice is best for this dish?
Long grain white rice is preferred due to its ability to cook evenly and remain fluffy without becoming sticky or mushy.