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Homemade Easy One-Pot Chicken & Rice Dinner photo

Easy One-Pot Chicken & Rice Dinner

This Easy One-Pot Chicken & Rice Dinner is a quick, comforting meal bursting with flavor!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 1 1/2 cups basmati rice (dry or brown rice)
  • 2 3/4 cups water
  • 1/4 cup low-sodium soy sauce or tamari
  • 1/2 cup lemon juice (from 1 lemon)
  • 5 tablespoons extra virgin olive oil
  • 1 pound chicken white meat strips
  • 8 pieces baby corn or 1/2 cup regular corn kernels
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 cup cherry tomatoes (halved)
  • 2 tablespoons chives (finely chopped)

Equipment

  • Large pot or deep skillet
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board
  • Juicer

Method
 

Cooking Instructions:
  1. Begin by rinsing your basmati rice under cold water until the water runs clear. This helps to remove excess starch and ensures fluffy rice. Next, chop your chicken into strips and set aside. Halve the cherry tomatoes and finely chop the chives.
  2. In a large pot or deep skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chicken strips, seasoning them with salt and pepper. Sauté for about 5-7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the pot and set aside.
  3. In the same pot, add the remaining olive oil and allow it to heat. Stir in the rinsed basmati rice, ensuring it gets coated in the oil. Toast the rice for about 2-3 minutes, which will enhance its nutty flavor.
  4. Pour in the water, low-sodium soy sauce (or tamari), and lemon juice. Stir well to combine and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes.
  5. After the rice has cooked for 15 minutes, carefully remove the lid. Add the baby corn (or regular corn), halved cherry tomatoes, and the sautéed chicken back into the pot. Gently fold everything together, then cover and cook for an additional 5 minutes to allow the flavors to meld.
  6. Once the rice is tender and the liquid has been absorbed, remove the pot from the heat. Fluff the rice with a fork and garnish with finely chopped chives. Serve your Easy One-Pot Chicken & Rice Dinner warm, and enjoy the wholesome goodness!

Notes

  • Store leftovers in the refrigerator for up to 3 days.
  • This dish can be frozen for up to a month in airtight containers.
  • Reheat with a splash of water to avoid drying out.