This rice with vegetables and chicken is warm and comforting, with lots of hearty flavors and textures. It’s the perfect weeknight dinner, or you can meal prep it ahead and enjoy it for packed lunches all week!
There’s no dinner recipe that better represents cozy home cooking than this rice with vegetables and chicken. And I look forward to making it just about every week! I love the combination of fluffy rice, juicy chicken, and tender-crisp vegetables. Add a little garlic and seasoning and it’s perfect!
This dish works as a complete meal all on its own, but you can also switch things up and make it your own. While I love it just as it is, I often will swap in whatever vegetables I have in the fridge, adjust the seasonings to match my mood, or serve it with a simple side salad for extra freshness.
Ingredients in Rice with Vegetables and Chicken
This ingredient mix keeps the meal simple, filling, and full of flavor.
How to Make Rice with Vegetables and Chicken
This recipe comes together smoothly in one pan and rewards steady cooking.
1. Prepare the chicken
Cut the chicken into small even cubes, then season with salt, black pepper, and paprika. Let it sit for a few minutes while you prepare the vegetables so the seasoning has time to settle into the meat.
2. Cook the chicken
Heat olive oil in a large deep skillet or pot over medium heat. Add the chicken pieces and cook until lightly golden on the outside. Stir gently so they brown evenly without drying out, then remove and set aside.
3. Sauté the vegetables
In the same pan, add chopped onion, garlic, carrots, and bell peppers. Stir until the onions soften and the vegetables begin to release their sweetness. This step builds flavor into the whole dish.
4. Add the rice
Pour the uncooked rice into the pan and stir it through the vegetables for a minute or two. Letting the rice toast lightly gives it a better texture and helps it absorb flavor more deeply.
5. Pour in broth and combine
Return the chicken to the pan, then add peas and chicken broth. Stir gently so everything spreads evenly across the pot and the rice sits fully submerged in liquid.
6. Simmer until tender
Cover with a lid, reduce heat to low, and let it cook slowly until the rice absorbs the broth and becomes tender. Avoid stirring too often so the rice cooks evenly and stays fluffy.
7. Rest before fluffing
Once cooked, turn off the heat and leave the lid on for five minutes. This short resting time helps the rice finish steaming and keeps the texture light instead of sticky.
8. Finish and serve
Fluff everything gently with a fork, sprinkle chopped parsley on top, and serve warm. The finished dish should look colorful, steamy, and full of tender bites.
How to Serve Rice with Vegetables and Chicken
This meal works beautifully straight from the pan as a complete dinner since it already includes protein, grains, and vegetables in one dish. A simple green salad on the side makes it feel even fresher.
For a heartier table, serve it with warm flatbread or crusty bread to soak up any extra juices. That makes it especially nice for family-style dinners.
It also stores well in lunch containers, making it perfect for meal prep. Reheat gently the next day and the flavors taste even deeper after resting overnight.
Recipe Tips
- Cut chicken pieces evenly so they cook at the same speed.
- Toast the rice briefly before adding broth for better flavor and texture.
- Use low heat during simmering so the rice cooks gently and evenly.
- Do not lift the lid too often while the rice cooks, since trapped steam is important.
- Frozen peas can go in straight from the freezer without thawing first.
- Let the dish rest before fluffing so the rice finishes steaming properly.
- Add zucchini, corn, or green beans if you want extra vegetables.
- Use homemade broth if available for richer flavor.
Rice with Vegetables and Chicken
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings15
minutes30
minutesIngredients
2 chicken breasts, cubed
1 cup long-grain white rice
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 carrot, diced
1 bell pepper, chopped
1 cup peas
2 cups chicken broth
1 teaspoon paprika
Salt and black pepper to taste
2 tablespoons chopped parsley
Directions
- Prepare the chicken:
Cut the chicken into small even cubes, then season with salt, black pepper, and paprika. Let it sit for a few minutes while you prepare the vegetables so the seasoning has time to settle into the meat. - Cook the chicken:
Heat olive oil in a large deep skillet or pot over medium heat. Add the chicken pieces and cook until lightly golden on the outside. Stir gently so they brown evenly without drying out, then remove and set aside. - Sauté the vegetables:
In the same pan, add chopped onion, garlic, carrots, and bell peppers. Stir until the onions soften and the vegetables begin to release their sweetness. This step builds flavor into the whole dish. - Add the rice:
Pour the uncooked rice into the pan and stir it through the vegetables for a minute or two. Letting the rice toast lightly gives it a better texture and helps it absorb flavor more deeply. - Pour in broth and combine:
Return the chicken to the pan, then add peas and chicken broth. Stir gently so everything spreads evenly across the pot and the rice sits fully submerged in liquid. - Simmer until tender:
Cover with a lid, reduce heat to low, and let it cook slowly until the rice absorbs the broth and becomes tender. Avoid stirring too often so the rice cooks evenly and stays fluffy. - Rest before fluffing:
Once cooked, turn off the heat and leave the lid on for five minutes. This short resting time helps the rice finish steaming and keeps the texture light instead of sticky. - Finish and serve:
Fluff everything gently with a fork, sprinkle chopped parsley on top, and serve warm. The finished dish should look colorful, steamy, and full of tender bites.
