Chicken and Rice: Simple, Satisfying, Now
Four humble ingredients come together to create a meal that feels both comforting and intentional.
There's something grounding about a bowl of chicken and rice. It doesn't ask for much—just a few staples and a little attention—yet it delivers exactly what you need. Whether you're cooking on a weeknight or looking for something that travels well, this combination rewards simplicity. The ingredients here are forgiving, adaptable, and genuinely good.
Garlic Chicken and Rice Skillet
A quick and comforting one-pan meal with tender chicken, fluffy rice, and colorful vegetables all infused with aromatic garlic. Perfect for busy weeknights.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1.5 cups long-grain rice
- 2 cups chicken broth
- 1.5 cups frozen mixed vegetables
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until lightly browned on all sides, about 4-5 minutes. Remove and set aside.
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- Add rice to the skillet and stir for 1-2 minutes to lightly toast the grains.
- Pour in chicken broth and return the chicken to the skillet. Add oregano and paprika. Stir well, then bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes until rice is nearly tender.
- Stir in frozen vegetables and cook covered for another 3-5 minutes until vegetables are heated through and rice is fully cooked. Fluff with a fork and serve.
This is just one option. Want to create your own recipe?
Customize the ingredients or generate a recipe built entirely from what you already have.
Build My RecipeQuick Variations
Lighter Option
Use brown or wild rice for more texture and fiber, and load the vegetables generously so they become the star. A squeeze of fresh lemon at the end brightens everything without heaviness.
Hearty Option
Cook the rice in chicken broth instead of water, and consider adding a splash of soy sauce or a knob of butter to deepen the flavor. The frozen vegetables become almost luxurious when sautéed first in a little oil.
Vegetarian or Flexible Option
Substitute the chicken with tofu, chickpeas, or white beans to keep the same satisfying structure. The rice and vegetables carry enough on their own, especially when garlic is generous.
Simple Substitutions
Protein Substitutes
- Turkey breast or ground turkey
- Tofu or tempeh
- Canned or cooked beans
- Shrimp
- Pork tenderloin
Carb Substitutes
- Quinoa
- Farro
- Couscous
- Millet
- Cauliflower rice
Flavor Boosters
- Fresh ginger
- Soy sauce or tamari
- Lime juice
- Cumin or coriander
- Red pepper flakes
- Fresh cilantro or parsley
Common Questions
Can I use fresh vegetables instead of frozen?
Absolutely. Fresh vegetables work beautifully—just dice them to similar sizes so they cook evenly. You may need to adjust cooking time slightly depending on what you choose.
How do I prevent the rice from being dry or mushy?
Use a ratio of about 2 cups liquid to 1 cup rice, and don't stir constantly once the liquid comes to a boil. Let it steam gently, covered, until the liquid is absorbed.
Is this meal budget-friendly?
Very much so. All four ingredients are pantry and freezer staples, and they stretch beautifully. You're getting genuine nutrition without complexity or waste.