Cumin-Spiced Chicken and Rice Pilaf

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant one-pot dish with tender chicken cubes and fluffy rice infused with warm cumin and aromatic onions. This american-inspired one pot ready in about 40 minutes pairs boneless, skinless chicken breasts, long-grain white rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes, and cook for 5-6 minutes until golden brown, then set aside.
  2. Step 2: In the same skillet, add 1 onion, finely chopped, and sauté for 3-4 minutes until translucent. Stir in 1 tbsp cumin powder and cook for 1 minute until fragrant.
  3. Step 3: Add 1 cup long-grain white rice, 2 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
  4. Step 4: Stir in cooked chicken and cook for 2 minutes to heat through. Garnish with 1/4 cup fresh cilantro, chopped.

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Frequently asked questions

How long does Cumin-Spiced Chicken and Rice Pilaf take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cumin-Spiced Chicken and Rice Pilaf?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain white rice from drying out.

Can I substitute ingredients in Cumin-Spiced Chicken and Rice Pilaf?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cumin-Spiced Chicken and Rice Pilaf for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cumin-Spiced Chicken and Rice Pilaf?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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