One-Pot Vegetable and Chicken Rice Pilaf
A comforting one-pot dish with tender chicken, colorful vegetables, and fluffy rice cooked in seasoned broth for a simple family meal. This mediterranean-inspired one pot ready in about 45 minutes pairs Boneless chicken thighs, diced, Olive oil, medium Yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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.
Ingredients
- 1 lb Boneless chicken thighs, diced
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 1 large Carrot, diced
- 1/2 cup Frozen peas
- 1 cup Long grain white rice
- 2 1/2 cups Chicken broth
- 3 cloves Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Fresh parsley, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb diced boneless chicken thighs and cook for 5-6 minutes until browned on all sides, stirring occasionally.
- Step 2: Add 1 medium diced yellow onion, 1 large diced carrot, and 3 minced garlic cloves to the pot. Sauté for 4 minutes until vegetables soften and become fragrant.
- Step 3: Stir in 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute to bloom the spices.
- Step 4: Pour in 1 cup long grain white rice and 2 1/2 cups chicken broth, stirring well to combine all ingredients.
- Step 5: Bring mixture to a boil, then reduce heat to low and cover the pot. Simmer for 18 minutes, then stir in 1/2 cup frozen peas and cook uncovered for another 5 minutes until rice is tender and liquid absorbed.
- Step 6: Remove from heat and fluff rice with a fork. Garnish with 2 tbsp chopped fresh parsley before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Vegetable and Chicken Rice Pilaf take to make?
Total time is about 45 minutes (15 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 One-Pot Vegetable and Chicken 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 olive oil from drying out.
Can I substitute ingredients in One-Pot Vegetable and Chicken 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 One-Pot Vegetable and Chicken 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 One-Pot Vegetable and Chicken Rice Pilaf?
Mediterranean 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.
