Easy Chicken and Rice One Pot Dish

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Easy Chicken and Rice One Pot Dish

Easy chicken and rice one pot dish recipe with juicy chicken, carrots and mushrooms. Perfect for a healthy meal made in just one pot! Try it today!

5 from 1 vote

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Course: Main Course

Cuisine: asian, Chinese, fusion

Prep Time: 10

Cook Time: 15

Servings:

Calories: 467kcal

Author: Lei

Ingredients

5 pieces chicken
1/4 cup Oil Use mostly for frying onions, adjusting the amount to your liking.
1 onion sliced
2 cup carrot shredded
1 cup mushroom sliced
1 cup rice more or less to your liking
1 pinch salt
1 teaspoon black pepper powder more or less to your liking
1/2 tablespoon cumin powder more or less to your liking
1.2 cup water rice-to-water ratio is about 1 to 1.2

Instructions

Preparing: Marinate the chicken with salt and pepper, then set it aside for 30 minutes. In a frying pan over medium heat, add 1/4 cup of oil and sliced onion. Cook until the onion turns golden brown, then set aside.
Pan-frying Chicken: Heat two tablespoons of oil in a non-stick pan. Add the marinated chicken and pan-fry both sides until golden brown. Remove and set aside.
Cook Rice with Veggies and Chicken: In the same pan with the remaining oil, sauté the carrot and mushroom until softened. Add rice, water, salt and the cooked chicken. Bring to a boil, then lower the heat, cover with a lid, and simmer for 20-25 minutes until the rice is cooked through.
Serving: Before serving, mix in the fried onion oil and cumin powder to taste.Or serve them on the side so everyone can add as much as they like.

Notes

Chicken: I tested many versions of this recipe, and bone-in chicken thighs and drumsticks worked best with the rice since they have similar cooking times. The bones also help keep the chicken juicy. If you prefer boneless chicken or smaller pieces, add them back to the rice halfway through cooking so they don’t overcook and get tough.
Rice: I use short-grain rice in this recipe because it gives a soft, sticky texture—use long-grain if you prefer drier, more separated grains.
Veggies: After testing different veggie combos, I found mushrooms and carrots work best—carrots add a bit of sweetness, and mushrooms bring an earthy flavour while keeping the rice moist. But you can swap in other veggies if you want. Just avoid leafy ones—peas, corn, cabbage, or potatoes are better choices.
Fried Onions: Fried onions are a game-changer—make sure to include them! Also, add a bit of extra oil when mixing the rice to keep it moist and delicious.
Cumin Powder: Cumin powder is added at the end because it can get bitter if cooked too long. Plus, it’s a spice not everyone loves, so it’s easy to skip or add how you like.
Using a non-stick saucepan makes this recipe much easier to cook and clean up!
If you have a rice cooker, after mixing the chicken, veggies, rice, and water, you can transfer everything into the rice cooker to cook.
Use a rice-to-water ratio of about 1 to 1.2. For a saucepan, some lids let more steam escape, so you might need to add extra water if it gets too dry.
Like any home-cooked meal, feel free to adjust the chicken, rice, or veggies—just keep the saltiness in check.
To add some heat, try using homemade chilli oil or Sriracha chilli sauce.

Nutrition